Preheat the oven to 200°C, then toss the pumpkin and potatoes with olive oil, salt, and pepper. Roast for 25 minutes, adding the asparagus in the last 10 minutes. Meanwhile, mix tamarind paste, palm sugar, soy sauce, and garlic to make a glaze. Season the barramundi with salt and pepper, then pan-sear skin side down for 3 minutes. Flip the fish, brush with the tamarind glaze, and cook for another 3–4 minutes until done. Serve the barramundi on a plate with the roasted vegetables and drizzle extra glaze on top.
