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 fish is seasoned with turmeric and cumin, then pan-seared until golden and flaky. A drizzle of lime crema adds a cool, creamy finish that ties everything together.

Perfect for a quick weeknight dinner, this recipe delivers big flavor with minimal effort. The salsa can be made as mild or spicy as you like and the rice cooks in one pot while the fish sears. Serve with extra lime wedges for a fresh pop of citrus.

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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. 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. In a small pot, melt 1 tablespoon butter over medium-high heat. Add half the scallion whites and ¼ teaspoon turmeric; cook until fragrant, about 1 minute. Stir in the jasmine 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: 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 the minced chili pepper to taste.
4. In a small bowl, make the crema: Combine the sour cream, a big 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 and remaining ¼ teaspoon turmeric. Pat the barramundi fillets dry with paper towels. Season both sides with salt and pepper, then sprinkle the flesh sides with the spice mixture. Heat a drizzle of vegetable 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. Stir in the scallion greens and remaining 1 tablespoon butter. Season with salt and pepper. Divide the rice between plates, top with the barramundi and garnish with the 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 will work well. Adjust cooking time as needed.

Is the salsa very spicy?

The heat level is adjustable. The chili pepper is optional and can be added to taste. For a mild salsa, omit the chili entirely.

Can I make this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your stock concentrate is certified gluten-free if needed.