Love chilli? Or not so much? Either way, we bet you'll be onboarded with this flavour-packed fish that's sticky, zesty and sweet. If you err on the side of less spice, just include as much chilli as feels good to you and remove the seeds. Served with rice and steamed greens, this dish puts your good eating balance sheet firmly in the black.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium 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 2.
Cut bok choy lengthways into quarters. Trim snow peas.
Finely zest and juice lime. Thinly slice chilli. Place lime zest and juice, kecap manis, chilli, soy sauce and brown sugar in a bowl and stir to combine.
Heat oil in a frypan over medium-high heat. Season fish with salt and pepper and place, skin-side down, in pan. Cook for 5 minutes or until crisp. Turn and cook for a further 4 minutes or until almost cooked through. Add soy glaze to pan and turn fish to coat. Cook for a further 1 minute or until sauce is reduced and sticky. While fish is cooking, continue with step 5.
Heat remaining oil in a separate frypan over medium-high heat. Add bok choy, snow peas and 20ml (1 tablespoon) water, cover with a lid and steam for 2–3 minutes or until vegetables are tender.
Divide rice and greens between bowls. Top with barramundi and spoon over any soy glaze from pan to serve.