1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse with cold water.

2. Finely slice fennel bulb (reserve the fronds). Zest the orange and set aside (for barramundi). Peel and slice orange and grapefruit. Finely slice onion, chilli and mint. Keep separate.

3. Coat barramundi fillets with reserved orange zest, 1 tbsp oil, salt and pepper. Heat frypan over medium-high heat. Cook skin side down for 4 minutes until crispy. Turn over and cook for further 3-4 minutes until cooked through.

4. Layer the fennel and rice on a platter. Drizzle over 3 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper. Arrange citrus slices, onion, chilli and mint over top. Garnish with reserved fennel fronds.

5. Serve salad at the table with barramundi fillets on the side.

Notes:
Use a mandolin to finely slice the fennel if you have one.

Use sugar or honey to add sweetness to the salad if needed as sometimes grapefruit can vary in sweetness.

No Fish option - replacement is chicken tenderloins.

Increase cooking time to 10 minutes or until cooked through.

black rice 150g
fennel 1
orange 1
grapefruit 1
Red onion 1/4
green chilli 1
mint 2/3 bunch
Barramundi fillets 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar