Crispy Turmeric Barramundi with Yellow Rice and Fresh Salsa

This vibrant dish brings together crispy, spice-crusted barramundi with fluffy yellow rice and a bright, tangy salsa fresca. The barramundi fillets are seasoned with turmeric and cumin, then pan-seared until the skin is perfectly crunchy. Served over aromatic rice and finished with a drizzle of lime crema, every bite is a burst of sunny flavor.

Perfect for a weeknight dinner that feels special, this recipe is simple to prepare and packed with fresh ingredients. The salsa fresca adds a juicy, mildly spicy kick that balances the richness of the fish and crema. Whether you’re craving a taste of summer or just a delicious meal, this dish delivers.

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Ingredients

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the grape tomatoes. Trim and thinly slice the scallions, separating the white parts from the green tops. Mince the cilantro. Zest the lime, then cut it into wedges. Mince the chili pepper (remove seeds for less heat).
2. In a small pot, melt 1 tablespoon of butter over medium-high heat. Add half of the sliced scallion whites and 1/4 teaspoon of turmeric; cook until fragrant, about 1 minute. Stir in the jasmine rice, 3/4 cup of water, the mushroom stock concentrate and a generous pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
3. Meanwhile, in a medium bowl, combine the halved tomatoes, minced cilantro, the remaining scallion whites and the juice from half of the lime. Season with salt and pepper. If you like spice, stir in the minced chili to taste. Set aside as salsa fresca.
4. In a small bowl, mix the sour cream with a large squeeze of lime juice and some lime zest. Add water, 1 teaspoon at a time, until the mixture is thin enough to drizzle. Season with salt and pepper. Set aside as lime crema.
5. In another small bowl, combine the cumin and remaining 1/4 teaspoon of turmeric. Pat the barramundi fillets dry with paper towels, then season both sides with salt and pepper. Sprinkle the flesh sides with the cumin-turmeric mixture. Heat a drizzle of vegetable oil in a large nonstick skillet over medium-high heat. Place 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 the remaining 1 tablespoon of butter. Season with salt and pepper. Divide the rice among plates, top with the barramundi fillets and spoon the salsa fresca and lime crema over the fish. Serve with extra lime wedges on the side.

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.

Is there a substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut cream can be used in place of sour cream for the crema.

Can I make this dish ahead of time?

The salsa and crema can be prepared a day in advance and refrigerated. Cook the rice and fish just before serving for best texture.