Make way for your new favourite salad. We're tossing barramundi with golden eggplant, roasted beans and a not-too-spicy nam jim dressing for a bowl that is worth boasting about. Yep, this one has undeniable signature dish status.
Preheat oven to 200°C fan-forced. Chop eggplant into 2cm dice. Trim and halve green beans. Place eggplant on a lined baking tray with 20ml (1 tablespoon) vegetable oil, season with salt and toss to coat. Roast for 20–22 minutes or until eggplant is tender. While eggplant is cooking, continue with step 2.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 3.
Juice lime. Rinse coriander and finely chop stems and leaves. Place lime juice, most of the chopped coriander (reserving some to serve), sweet chilli sauce and fish sauce in a small bowl and mix to combine.
Place barramundi and green beans on the tray with the eggplant. Bake for a further 10 minutes or until cooked through.
Slice cucumber into rounds. Discard skin from barramundi. Flake barramundi into large pieces and place in a bowl with cucumber, eggplant, beans and nam jim. Toss to combine.
Divide rice and salad between bowls and top with reserved coriander and crispy shallots to serve.