Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to coat. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Core and medium dice the persimmon. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling. To make the glaze, in a bowl, combine the orange marmalade, soy sauce, and 1/4 cup of water. In a separate bowl, combine the diced persimmon and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Place the flour on a large plate; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes, or until browned. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 2 to 3 minutes, or until the fish is coated and cooked through.* Turn off the heat.

*An instant-read thermometer should register 145°F.

To the pot of cooked barley, add the cooked vegetables and marinated persimmon (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the glazed fish (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!