Crispy Turmeric-Cumin Barramundi with Yellow Rice and Salsa Fresca

Warm up your dinner routine with this bright and flavorful dish. Crispy barramundi fillets are seasoned with turmeric and cumin, then pan-seared to golden perfection. They’re served over a bed of fragrant yellow rice and topped with a zesty salsa fresca and a drizzle of lime crema.

This recipe brings together fresh ingredients and bold spices for a meal that feels like a mini getaway. The salsa fresca adds a juicy, tangy kick, while the creamy lime sauce balances the heat. Perfect for a weeknight dinner that’s both satisfying and a little bit special.

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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

10 ounce Australis BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 leaves and stems. Zest the lime, then cut it into quarters. Mince the chili pepper, removing the seeds for less heat if desired.
2. Melt 1 tablespoon of butter in a small pot over medium-high heat. Add half of the scallion whites and ¼ teaspoon of turmeric; cook until fragrant, about 1 minute. Stir in the jasmine rice, ¾ cup water, the mushroom stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat 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 pepper to taste.
4. In a small bowl, combine the sour cream, a large squeeze of lime juice and as much lime zest as you like. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and pepper.
5. In another small bowl, combine the cumin and ¼ teaspoon of turmeric. Pat the barramundi fillets dry with paper towels. Season all over with salt and pepper, then sprinkle the flesh sides with the spice mixture. Heat a large drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add 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, then stir in the scallion greens and 1 tablespoon of butter. Season with salt and pepper. Divide the rice among plates. Top with the barramundi fillets, then spoon the salsa fresca and lime crema over the top. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute barramundi with any firm white fish like cod, halibut or sea bass. Adjust cooking time as needed.

What can I use instead of sour cream?

Greek yogurt or a dairy-free yogurt alternative works well as a substitute for sour cream in the crema.

Is the rice gluten-free?

Yes, jasmine rice is naturally gluten-free. However, check the mushroom stock concentrate label to ensure it is gluten-free if needed.