• In a small pot, combine rice, 3/4 cup water (use a medium pot and 11/2 cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1/2-inch pieces. Halve jalapeño, removing ribs and seeds for less heat; thinly slice into half-moons. Quarter lime.

• Pat barramundi* dry with paper towels and season with half the Fry Seasoning (you’ll use the rest later), half the cumin (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Turn off heat; transfer to a plate, skin sides up. Wipe out pan. (You’ll finish cooking the fish in Step 5.) • Once fish is cool enough to handle, carefully remove and discard skin.

• Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites, tomato, a big pinch of salt, and as much jalapeño as you like. Cook, stirring occasionally, until veggies are browned and tender, 2-3 minutes.

• Stir in coconut milk, remaining Fry Seasoning, and 1/4 cup water (1/2 cup for 4 servings), then add barramundi, seasoned sides down. Bring to a simmer and cook, undisturbed, until sauce has thickened and fish is cooked through, 2-3 minutes. • Taste and season with salt and pepper if desired. Add juice from half the lime.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice and barramundi in sauce between bowls in separate sections. Sprinkle barramundi with scallion greens. Serve with remaining lime wedges on the side. Barramundi is fully cooked when internal temperature reaches 145°..