Lemon Barramundi with Chicken Rice

Cook Time 35 minutes

Servings 4

Ingredients

2 lemons, rind and juiced

3 tbsp olive oil

2 tbsp chives, finely chopped

4 barramundi fillets

2 bok choy bunches, sliced

1 garlic, crushed

Olive oil, for cooking

Salt and pepper, to taste

Rice

2 tbsp butter

½ brown onion, diced

2 allspice balls

2 whole cloves

1 cup basmati rice, washed and rinsed

2 cups chicken stock

Method

For rice, melt butter in a small pot with a lid. Add brown onion, allspice and whole cloves and cook for 2-3 minutes or until onion has become soft.

Add rice and chicken stock and stir through. Put the lid on and bring to the boil. Once boiling, turn to a low simmer and cook for 13 minutes. Once cooked, set aside to lightly cool.

Make dressing by putting lemon juice and the rind of one lemon, olive oil, chives, salt and pepper in a bowl and mixing well. Set aside.

Season barramundi with salt and pepper and cut a slit in the skin of the fish.

Heat a splash of olive oil in a small pan over medium heat and add bok choy. Cook for 5–6 minutes or until lightly softened. Add garlic, salt and pepper 2 minutes before finishing. Set aside.

In the same pan, splash olive oil over medium heat and add barramundi skin down. Cook on all sides until cooked to your liking.

Lay your fish over a bed of the rice, and then pour a little of the lemon dressing on each fish.