Crispy Turmeric Barramundi with Yellow Rice and Salsa Fresca

Brighten up your dinner table with this vibrant dish featuring crispy-skinned barramundi fillets seasoned with turmeric and cumin. The fish sits atop a bed of fluffy yellow rice, finished with scallions and a touch of butter.

A fresh salsa fresca made with tomatoes, cilantro and lime adds a juicy, tangy kick, while a drizzle of lime crema brings everything together. This meal is bursting with color and flavor-perfect for any night of the week.

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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 whites from greens. 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, ¾ cup water, mushroom stock concentrate and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. 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, remaining scallion whites and juice from half the lime. Season with salt and pepper. If you like heat, stir in minced chili to taste.
4. In a small bowl, make the lime crema: Combine sour cream, a big squeeze of lime juice and lime zest to your liking. Add water 1 teaspoon at a time, stirring until the mixture is thin enough to drizzle. Season with salt and pepper.
5. In another small bowl, mix the remaining turmeric (about ¼ teaspoon) with the cumin. 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 fillets 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 salsa fresca and a drizzle of lime crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, any firm white fish like cod, halibut or sea bass works well. Adjust cooking time as needed.

How can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a plant-based sour cream or yogurt for the crema.

What can I serve on the side?

A simple green salad or steamed vegetables complement the flavors nicely.