Barramundi & Caribbean Tomato Sauce

Wash and dry the fresh produce. In a medium bowl, combine the coconut milk powder and 1 cup of water; whisk until smooth. Peel the carrot and thinly slice into rounds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

In a small pot, combine the rice, coconut milk powder mixture and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

While the rice cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a plate and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

While the rice continues to cook, pat the barramundi dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned barramundi, skin sides down, and cook 3 to 5 minutes, or until lightly browned and crispy. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin sides up.

To the pan of reserved fond, add the ginger, garlic and white bottoms of the scallions; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring frequently and smashing the tomatoes with the back of a spoon, 2 to 3 minutes, or until the tomatoes have broken down. Add the molasses and the juice of 2 lime wedges; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste.

Add the browned barramundi to the pan, skin sides up. Cook, without stirring, 2 to 3 minutes, or until cooked through. Turn off the heat. Divide the coconut rice, cooked vegetables and sauce between 2 dishes. Top with the finished barramundi. Garnish with the green tops of the scallions. Serve with the remaining lime wedges on the side. Enjoy!