Barramundi and Sweet Soy Greens

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into wedges and put on the lined tray. Scatter over the Chinese barbecue seasoning, drizzle with 2 tsp vegetable oil, season with salt and pepper and toss to coat. Roast, turning halfway, for 20-25 mins until golden and tender.

Meanwhile, halve the zucchini lengthwise, then thinly slice on an angle. Coarsely chop the pak choy. Pat the fish dry with paper towel. Put in a shallow bowl and spread 2 tsp kecap manis over the fish, turning to coat. Scatter over the sesame seeds, turning to coat and pressing lightly to form a crust.

Heat 2 tsp vegetable oil in a medium frypan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (see Kitchen 101). Remove from the pan.

Heat 2 tsp vegetable oil in the same pan over high heat. Stir-fry the zucchini and pak choy for 3 mins. Add the sesame oil, 1 tbs kecap manis* and 1 tsp soy sauce and stir-fry for a further 1-2 mins until the veggies are just tender. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the fish, potato wedges and veggies among plates and enjoy!

Cooking times may vary depending on thickness of fillets. To check if your fish is cooked through, simply use a fork or the tip of a knife to take a peek inside the thickest part of the fish; if it comes apart easily, the fish is cooked.