Crispy Turmeric Barramundi with Yellow Rice and Salsa Fresca

This vibrant dish brings together crispy, spiced barramundi fillets with fragrant yellow rice and a bright, tangy salsa fresca. The combination of turmeric and cumin gives the fish a warm, earthy flavor that pairs perfectly with the fresh tomato salsa and creamy lime crema.

Whether you’re looking for a quick weeknight dinner or a dish that feels like a sunny escape, this recipe delivers big flavor with minimal effort. The rice is cooked with mushroom stock for extra depth and the salsa adds a fresh, juicy kick. Serve it all together for a meal that’s as beautiful as it is delicious.

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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 Cooking 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. Trim and thinly slice scallions, separating white and green parts. Halve the grape tomatoes. Mince the cilantro. Zest the lime, then quarter it. 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, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered 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 heat, stir in the minced chili pepper to taste.
4. Make the 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 is thin enough to drizzle. Season with salt and pepper.
5. In another small bowl, mix the cumin with ¼ teaspoon turmeric. Pat the barramundi fillets dry with paper towels and 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. 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 and stir in the scallion greens and remaining 1 tablespoon butter. Season with salt and pepper. Divide the rice among plates, top with the barramundi fillets and garnish with the salsa fresca and a drizzle of 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 mushroom stock concentrate?

You can substitute with vegetable or chicken stock concentrate or simply use water and add a pinch of salt.

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.