Crispy Turmeric Barramundi with Yellow Rice and Salsa Fresca

This vibrant dish brings warm-weather vibes to your table any time of year. Crispy, spice-crusted barramundi fillets are served over a bed of fluffy yellow rice, then topped with a fresh tomato salsa and a tangy lime crema. Every bite is a burst of bright, savory flavor.

The combination of turmeric and cumin gives the fish a beautiful golden color and earthy warmth, while the salsa fresca adds juicy sweetness and a touch of heat. It’s a balanced, satisfying meal that comes together quickly-perfect for a busy weeknight or a casual dinner with friends.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice the scallions, separating the white and green parts. Halve the grape tomatoes. Mince the cilantro. Zest and quarter the lime. Mince the chili pepper (remove seeds for less heat).
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the scallion whites and ¼ teaspoon turmeric; cook until fragrant, about 1 minute. Stir in the rice, mushroom stock concentrate, ¾ cup water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, make the salsa fresca: In a medium bowl, combine the halved tomatoes, minced cilantro, juice from half the lime and the remaining scallion whites. Season with salt and pepper. If you like spicy salsa, stir in the minced chili to taste.
4. Make the zesty crema: In a small bowl, combine the sour cream, a generous squeeze of lime juice and as much lime zest as you like. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
5. In another small bowl, mix the cumin and remaining ¼ teaspoon turmeric. Pat the barramundi fillets dry with paper towels; season all over with salt and pepper. Sprinkle the flesh sides with the spice mixture. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the barramundi skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until the fish is opaque and cooked through, 2-3 minutes more.
6. Fluff the cooked rice with a fork; stir in the scallion greens and remaining 1 tablespoon butter. Season with salt and pepper. Divide the rice between plates, top with the barramundi fillets and garnish with the salsa fresca and crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute barramundi with other firm white fish like cod, tilapia or sea bass. Adjust cooking time as needed.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt works well for the crema.

How do I store leftovers?

Store the rice, fish, salsa and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.