Szechuan Barramundi and Fragrant Rice

Rinse the rice until the water runs clear. Heat 2 tsp vegetable oil in a small saucepan over medium heat. Cook half the stir-fry sauce for 1 min or until fragrant, then stir in the rice. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage with a sharp knife or mandoline. Cut the fish into 5cm pieces. Combine 1 tbs white vinegar, 2 tsp vegetable oil, 2 tsp soy sauce and 1 tsp sugar in a large bowl. Add the carrot and cabbage, season with pepper and toss to combine.

Combine the fish and remaining stir-fry sauce in a bowl and turn to coat. Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. 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.

If adding the fried eggs, wipe the pan clean. Heat 2 tsp vegetable oil in the same pan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat.

Add the spinach to the slaw and toss to combine. Add ½ tsp soy sauce to the rice and fluff with a fork. Divide the fish, fragrant rice, spinach slaw and eggs among bowls. Scatter with the fried shallots 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.