Wok-Seared Barramundi with Spicy Thai Red Curry and Green Beans

Rinse 2 cups of raw brown rice under cold water until the water runs clear. Add the rinsed rice, 4 cups of water, and a pinch of salt to your rice cooker. Turn on the rice cooker to cook; this will take approximately 40 minutes and yield exactly 6 cups of cooked brown rice.

While the rice cooks, prepare the vegetables and aromatics: wash and trim 12 oz of fresh green beans, cutting them into 2-inch pieces. Peel and finely mince 1 inch of fresh ginger and 3 garlic cloves. Thinly slice 2 shallots and 2 Thai red chilies. Zest and juice 1 fresh lime, keeping the zest and juice separate.

Pat dry 4 raw barramundi fillets with paper towels to ensure a clean sear. Season both sides of the fillets evenly with 0.5 tsp of salt and 0.25 tsp of black pepper.

Heat 1 tbsp of neutral cooking oil in a wok over medium-high heat until shimmering. Carefully place the barramundi fillets in the wok, skin-side down. Sear undisturbed for 4 minutes until the skin is crispy and golden brown. Gently flip the fillets and sear the other side for 2 to 3 minutes, or until the fish reaches an internal temperature of 145°F. Remove the fish from the wok and transfer to a plate; tent loosely with foil to keep warm.

Reduce the wok heat to medium. Add 1 tsp of neutral cooking oil to the wok, then add the sliced shallots, minced garlic, minced ginger, and sliced Thai red chilies. Stir-fry constantly for 1 to 2 minutes until highly fragrant.

Add 3 tbsp of Thai red curry paste to the wok. Use a spatula to mash and stir the paste with the aromatics, stir-frying for 1 to 2 minutes to bloom the spices and release their oils.

Pour in 14 fl oz of light coconut milk and 0.5 cup of low-sodium vegetable broth, stirring thoroughly to fully dissolve the curry paste. Bring the mixture to a gentle simmer.

Add the 12 oz of trimmed green beans to the simmering curry. Cook for 5 to 6 minutes, stirring occasionally, until the green beans are tender-crisp.

Stir in 1.5 tbsp of fish sauce, 1 tbsp of brown sugar, and 1 tbsp of fresh lime juice. Simmer for an additional 2 minutes to allow the flavors to meld. Stir in 0.5 cup of fresh Thai basil leaves and cook for 30 seconds until just wilted, then remove the wok from the heat.

Once the rice cooker finishes, fluff the brown rice. Measure out exactly 3 cups of the cooked brown rice and divide it evenly among 4 serving bowls. Take the remaining 3 cups of cooked brown rice, allow it to cool completely, transfer it to an airtight container, and store it in the refrigerator to be reserved for Day 4 Korean salmon bowls.

To serve, ladle the spicy red curry sauce and green beans over the 3 cups of brown rice in the serving bowls. Top each bowl with a seared barramundi fillet, skin-side up. Garnish with the reserved lime zest and additional Thai basil leaves.