Tropical Sunset Barramundi

• In a small pot, combine ¼ cup coconut milk (thoroughly shake before opening container; you’ll use the rest later), ½ cup water, 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring mixture to a boil, then stir in rice; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, toss carrots on a baking sheet with a drizzle of oil. Season with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • Meanwhile, in a small bowl, combine pineapple, scallions, and a big squeeze of lime juice. Season with salt and pepper.

• Pat barramundi* dry with paper towels and season all over with 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. Flip and cook until fish is opaque and cooked through, 2-3 minutes more. • Turn off heat; transfer to a plate. Wash out pan.

• Return same pan to medium-high heat. Add chili sauce and remaining coconut milk. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Remove from heat; stir in a squeeze of lime juice to taste.