Spiced Turmeric Rice with Seared Barramundi and Cumin Carrot Jumble

This vibrant dish draws inspiration from the Middle Eastern flavors of Lebanon and Syria. A bed of fluffy golden turmeric rice serves as the base for perfectly seared barramundi fillets with crispy skin. Alongside, a colorful jumble of carrots and onions is spiked with cumin for a warm, earthy note.

To finish, a shower of crunchy sliced almonds and a drizzle of creamy lemon sauce with a hint of cinnamon bring everything together. It’s a homestyle plate that’s both comforting and elegant, ready in just 20 minutes.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the turmeric, ½ tsp cumin and ¼ tsp cinnamon (1 tsp cumin and ½ tsp cinnamon for 4 servings). Cook, stirring constantly, until fragrant, 10-20 seconds. Add rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Place in a medium microwave-safe bowl and cover with plastic wrap. Microwave until slightly tender, 2-3 minutes. (Careful when uncovering-steam will be released!) Halve, peel and cut onion into ¼-inch-thick strips. Quarter lemon. Roughly chop cilantro.
3. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and onion; season with 1 tsp cumin (2 tsp for 4 servings), salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. While veggies cook, pat barramundi dry with paper towels. Season all over with remaining turmeric, remaining cumin, salt and pepper. Once veggies are done, heat a drizzle of olive oil in the same pan over medium-high heat. Add barramundi, skin side down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
5. While barramundi cooks, in a small bowl, combine sour cream, juice from half the lemon (whole lemon for 4 servings), a pinch of remaining cinnamon, salt and pepper.
6. Fluff rice with a fork. Taste and season with salt and pepper. Divide rice between shallow bowls. Top with barramundi and carrot jumble in separate sections. Sprinkle with almonds and cilantro; drizzle everything with lemon sauce. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Can I make this dish ahead of time?

The rice and carrot jumble can be made ahead and reheated. Cook the fish just before serving for the best texture.

Is there a substitute for sour cream in the sauce?

Greek yogurt or a dairy-free yogurt alternative can be used instead of sour cream.