Pat barramundi fillet dry with paper towels and season lightly with salt and white pepper on both sides.
Heat neutral oil in a large skillet over medium-high heat until shimmering.
Place barramundi skin-side down in the hot skillet and cook for 5–6 minutes without moving, until skin is crispy and golden.
Flip fillet carefully and cook for another 3–4 minutes until opaque throughout and cooked through.
Transfer barramundi to a warm plate and drizzle with XO chilli oil.
In the same skillet, add a touch more oil if needed and stir-fry minced garlic for 30 seconds until fragrant.
Add gai lan and stir-fry for 3–4 minutes until tender-crisp, tossing frequently.
Season gai lan with oyster sauce and a pinch of white pepper, then transfer to plate.
Reheat the cooked jasmine rice in the skillet over medium heat, breaking up clumps, until warmed through (2 minutes).
Top rice with reserved garlic-oil mixture from the gai lan pan for extra flavor and crispness.
Arrange rice beside the fish and gai lan on the plate, garnish with sliced scallions, and serve immediately.
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