Soy-Orange Barramundi

Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; cut the core crosswise into four equal-sized pieces. In a medium pot, combine the rice, lemongrass pieces, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; carefully remove and discard the lemongrass. Fluff the cooked rice with a fork. 

While the rice cooks, cut off and discard the root end of the bok choy; thinly slice. Roughly chop the peanuts. Halve the orange crosswise; squeeze the juice into a bowl. Add the soy glaze; stir to combine.

While the rice continues to cook, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the snow peas and sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.

To the bowl of cooked vegetables, add the cooked lemongrass rice and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. 

Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Serve the finished rice topped with the cooked fish and finished sauce. Garnish with the chopped peanuts. Enjoy!