Turmeric-Cumin Barramundi with Yellow Rice and Salsa Fresca

This vibrant dish brings together crispy, spice-crusted barramundi and fluffy yellow rice, topped with a bright salsa fresca and creamy lime crema. It’s a quick and satisfying meal that feels like a sunny escape, no matter the weather.

The barramundi fillets are seasoned with turmeric and cumin, then pan-seared until golden and flaky. Served on a bed of aromatic yellow rice and finished with a fresh tomato-chili salsa and a drizzle of tangy crema, every bite is packed with flavor and texture.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView 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

Instructions

1. In a small bowl, combine the sour cream with the juice of half the lime and a pinch of salt. Set aside.
2. Cook the rice: In a small pot, bring 1 cup of water to a boil. Add the jasmine rice, veggie stock concentrate and half the turmeric (about 1/2 teaspoon). Stir, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and keep covered.
3. While the rice cooks, prepare the salsa: Dice the tomato, thinly slice the scallions (white and green parts), finely chop the cilantro and mince the chili pepper (remove seeds for less heat). Combine in a bowl with the juice of the remaining lime half and a pinch of salt. Set aside.
4. Pat the barramundi fillets dry with paper towels. Season both sides with salt, pepper, the remaining cumin (about 1/2 teaspoon) and the remaining turmeric (about 1/2 teaspoon).
5. Heat a large non-stick skillet over medium-high heat with a drizzle of oil. Add the barramundi fillets, skin-side down if they have skin and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the fish is cooked through and flakes easily.
6. Fluff the rice with a fork. Divide the yellow rice between plates, top with the barramundi fillets, spoon the salsa fresca over the fish and drizzle with the lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, any firm white fish like cod, tilapia or halibut works well in this recipe.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check the stock concentrate label for any additives.

How can I make the rice more flavorful?

You can cook the rice in vegetable or chicken broth instead of water or add a pinch of salt and a bay leaf while cooking.