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.
Mushroom Stock Concentrate
Wash and dry all produce. Halve grape 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 ribs and seeds for less heat.
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; we sent more); cook until fragrant, about 1 minute. Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered until ready to serve.
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.
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.
In a second small bowl, combine cumin and ¼ tsp turmeric (½ tsp for 4 servings; be sure to measure). Pat fish dry with paper towels. Season all over with salt and pepper. Season flesh side with spice mixture. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add fish to pan, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.
Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP butter for 4 servings). Season with salt and pepper. Divide between plates. Serve barramundi on top of rice; top with salsa fresca and crema. Serve with any remaining lime wedges on the side.