Jerk-rubbed barramundi with dirty rice

SERVES 4-6 // PREP TIME 15 MINS // COOK 30 MINS (PLUS MARINATING, RESTING)

60 ml (¼ cup) extra-virgin olive oil

1 tsp ground allspice

2 tsp Cajun spice blend

1 tsp ground coriander

2 tsp dried thyme

Pinch of cayenne pepper

55 gm (¼ cup firmly packed) brown sugar

2 large barramundi (800gm each), scaled, cleaned and scored

2 sprigs bay leaves

1 lemon, sliced

300 gm okra, halved

1 celery stalk, finely chopped

1 white onion, finely chopped

320 gm (1½ cups) long grain white rice

1 red chilli, seeded and finely chopped

500 ml (2 cups) chicken stock

4 spring onions, thinly sliced

Lemon wedges, to serve

1 Preheat oven to 240˚C. For jerk rub, combine half the oil, half allspice, half Cajun spice blend, coriander, thyme, cayenne pepper and sugar in a bowl and season. Stuff cavity of barramundi with lemon slices and one sprig bay and rub marinade over fish; set aside to marinate while you make rice.

2 Meanwhile, heat remaining oil in a large heavy-based frying pan over high heat. Add okra and cook, tossing until just blistered (6 minutes); season to taste. Remove from pan, set aside and keep warm. Add celery and onion to pan, and cook, stirring occasionally, until softened (4 minutes). Add rice, chilli, remaining allspice and Cajun spice blend, remaining bay and stir to coat.

3 Add stock and bring to a simmer. Reduce heat to low, and simmer, stirring occasionally, until rice is tender (15 minutes). Add spring onions with okra, season to taste and stir to combine.

4 Meanwhile, roast barramundi, until blistered and flesh is just cooked through at the bone (15 minutes); rest for 5 minutes before serving. Serve with rice and lemon wedges. ➤