Turmeric Cumin Barramundi with Yellow Rice and Salsa Fresca

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, giving it a warm golden color and earthy flavor that pairs perfectly with the fresh tomato salsa and creamy lime crema.

Ready in just 25 minutes, this recipe is perfect for a quick weeknight dinner that feels special. The combination of textures and flavors-crispy fish, tender rice, juicy salsa and cool crema-will transport you to a sunny coastal getaway with every bite.

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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 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine 3/4 cup water, the jasmine rice and mushroom stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, prepare the salsa: dice the grape tomatoes, thinly slice the scallions (white and green parts separated), finely chop the cilantro and mince the chili pepper (remove seeds for less heat). In a small bowl, combine tomatoes, scallion greens, cilantro, chili and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
3. In a small bowl, mix the sour cream with the juice of half the lime to make the crema. Season with salt and pepper. Set aside.
4. Pat the barramundi fillets dry with paper towels. In a small bowl, combine the cumin and turmeric. Sprinkle the spice mixture evenly over both sides of the fillets, pressing gently to adhere.
5. Heat the cooking oil in a large nonstick skillet over medium-high heat. Add the barramundi fillets skin-side down (if skin-on) and cook for 3-4 minutes until the skin is crispy and golden. Flip carefully and add the butter to the pan. Cook for another 2-3 minutes, basting the fish with the melted butter, until the fish is opaque and flakes easily with a fork.
6. To serve, divide the yellow rice between plates. Top with the barramundi fillets, spoon the salsa fresca over the fish and drizzle with lime crema. Garnish with scallion whites and extra cilantro if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use basmati or long-grain white rice. Adjust the cooking time and liquid according to package directions.

How do I store leftovers?

Store leftover barramundi and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and spices to be sure.