Spiced Barramundi with Yellow Rice and Fresh Salsa

This vibrant dish brings together crispy, spice-crusted barramundi fillets with fluffy yellow rice and a bright, tangy salsa fresca. The combination of earthy cumin and turmeric on the fish pairs beautifully with the fresh tomato-chili salsa and creamy lime crema.

Perfect for a weeknight dinner that feels special, this recipe is packed with flavor and comes together quickly. Serve it up and enjoy a taste of sunshine any time of year.

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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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine jasmine rice, 1 cup water and mushroom stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Fluff with a fork.
2. Prepare the salsa: Dice grape tomatoes, thinly slice scallions (white and green parts separated), mince chili pepper (remove seeds for less heat) and chop cilantro. In a bowl, mix tomatoes, scallion greens, chili, cilantro and a squeeze of lime juice. Season with salt to taste.
3. Make the lime crema: In a small bowl, combine sour cream with the remaining lime juice and a pinch of salt. Stir until smooth.
4. Season the fish: Pat barramundi fillets dry. In a small bowl, mix cumin and turmeric. Sprinkle the spice mixture evenly over both sides of the fillets.
5. Cook the fish: Heat cooking oil in a non-stick skillet over medium-high heat. Add butter and let it melt. Place the seasoned barramundi in the skillet, skin-side down if applicable. Cook for 3-4 minutes per side until golden brown and cooked through.
6. Assemble the plates: Divide yellow rice between plates. Top with the cooked barramundi. Spoon salsa fresca over the fish and drizzle with lime crema. Garnish with reserved scallion whites.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water according to package instructions.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt work well as substitutes for the lime 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 overcooking the fish.