• Wash and dry produce. • Peel and mince garlic. Trim and peel carrots; grate on the largest holes of a box grater. • In a medium bowl, combine chili sauce, jam, half the soy sauce, and 1/4 cup water (1/2 cup for 4 servings). Set aside (you’ll use it in Step 5).

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 20-30 seconds. Stir in rice and 3/4 cup water (11/4 cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring occasionally, until softened, 3-4 minutes. • Add bok choy and cabbage; cook, stirring occasionally, until lightly browned and fragrant, 1-2 minutes. • Turn off heat; stir in remaining soy sauce. Transfer veggies to a plate and wipe out pan.

• Pat barramundi* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in same pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes. TIP: Lower heat if skin begins to brown too quickly. • Remove pan from heat; transfer fish to a second plate. Let pan cool for 1 minute.

• Add 1 TBSP butter (2 TBSP for 4 servings) to same pan; return to medium-high heat. Stir, scraping up any browned bits from bottom of pan, until butter is melted, 20-30 seconds. • Add chili-jam mixture; cook, stirring occasionally, until sauce is thickened, 2-4 minutes more. (TIP: Lower heat if sauce begins to simmer too quickly.) Remove from heat.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice and veggie stir-fry between plates. Top stir-fry with barramundi and drizzle with sauce. Serve. Barramundi is fully cooked when internal temperature reaches 145°.