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Latin Recipes
Baja Barramundi

Baja Barramundi

with Yellow Rice and Salsa Fresca

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Salsa fresca is our favorite way to feel warm weather vibes all year round. It’s juicy and tangy with a touch of heat, making it the perfect complement to crispy, turmeric-and-cumin-spiced barramundi. The feisty fillets are served on top of steamy yellow rice and blanketed in lime crema and said salsa. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Grape Tomatoes

2 unit


¼ ounce


1 unit


1 unit

Chili Pepper

½ cup

Jasmine Rice

1 unit

Mushroom Stock Concentrate

2 tablespoon

Sour Cream


10 ounce

Australis Barramundi


1 teaspoon

Ground Cumin

1 teaspoon


Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate49 g
Sugar5 g
Dietary Fiber2 g
Protein34 g
Cholesterol105 mg
Sodium490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve tomatoes. Trim and thinly slice scallions, separating whites from greens. Mince cilantro leaves and stems. Zest and quarter lime (quarter both limes for 4 servings). Mince chili, removing seeds for less heat.

Cook Rice
Cook Rice

Melt 1 TBSP butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (½ tsp for 4 servings; you’ll use more later); cook until fragrant, about 1 minute. Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Make Salsa Fresca
Make Salsa Fresca

Meanwhile, in a medium bowl, combine tomatoes, cilantro, remaining scallion whites, and juice from half the lime (whole lime for 4 servings). Season with salt and pepper. If you like spicy food, stir in chili to taste.

Make Crema
Make Crema

In a small bowl, combine sour cream, a large squeeze of lime juice, and as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Fish
Cook Fish

In a second small bowl, combine cumin and ¼ tsp turmeric (½ tsp for 4 servings; we sent more). Pat barramundi dry with paper towels. Season all over with salt and pepper. Season flesh sides with spice mixture. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more.

Finish and Serve
Finish and Serve

Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP butter for 4 servings) and season with salt and pepper. Divide between plates. Top rice with barramundi; garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.