Crispy Turmeric Barramundi with Yellow Rice and Salsa Fresca

This vibrant dish brings sunny flavors to your table any day of the year. Crispy barramundi fillets are seasoned with turmeric and cumin, then served over a bed of steamy yellow rice. A bright salsa fresca and tangy lime crema add the perfect finishing touches.

It’s a quick, satisfying meal that feels like a mini getaway. The combination of warm spices, fresh herbs and creamy sauce will make every bite feel like a celebration.

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Ingredients

2 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the salsa: Dice the grape tomatoes, scallions (white and green parts) and chili pepper (remove seeds for less heat). Chop the cilantro. Combine in a bowl with a squeeze of lime juice and a pinch of salt. Set aside.
3. Make the lime crema: In a small bowl, mix the sour cream with the juice of half the lime. Season with salt to taste. Set aside.
4. Season the fish: Pat the barramundi dry with paper towels. In a small bowl, combine the cumin and turmeric. Sprinkle the spice mixture evenly over both sides of the fillets and gently press to adhere.
5. Cook the fish: Heat the cooking oil in a non-stick skillet over medium-high heat. Add the 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. The fish should flake easily with a fork.
6. Finish the rice: Stir the mushroom stock concentrate and a pat of butter into the cooked rice until well combined and the rice is yellow.
7. Serve: Spoon the yellow rice onto plates. Top with the crispy barramundi fillets. Spoon the salsa fresca over the fish and drizzle with the lime crema. Garnish with extra cilantro if desired.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, you can substitute barramundi with other firm white fish like cod, halibut or tilapia. Adjust cooking time as needed based on thickness.

What can I use instead of mushroom stock concentrate?

You can substitute with vegetable or chicken stock concentrate or simply use a pinch of salt and a little extra butter for flavor.

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 the fish gently in a skillet to maintain crispiness.