Baja Barramundi
with Yellow Rice & Salsa Fresca
- Fish
- Milk
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.
Ingredients
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 teaspoon
Cumin
1 teaspoon
Turmeric
4 ounce
Grape Tomatoes
10 ounce
Barramundi
(Contains: Fish)
1 unit
Mushroom Stock Concentrate
1 unit
Lime
2 unit
Scallions
¼ ounce
Cilantro
1 unit
Chili Pepper
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Mince chili.
• 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); cook until fragrant, about 1 minute. (You’ll use more turmeric later.) • 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.
• While rice cooks, 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 your salsa spicy, stir in chili to taste.
• In a small bowl, combine sour cream, a big 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). 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 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 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the fresh, flavorful combination of spices, salsa fresca, and mild barramundi; some found it needed more seasoning.
- Ease of prep: Most found it quick and easy to make, with clear instructions for perfectly crispy fish skin.
- Suggestions: Consider dicing tomatoes smaller, adding avocado or mango to salsa, and adjusting salt and lime to taste.
- Portions: Some felt rice portions were small; adding a veggie side could make it more filling.
- Leftovers: Several mentioned it reheated well, with some preferring the flavors even more the next day.
Reviews from our home cooks
I love that we get to eat barramundi. The cook was easy. While I thought the salsa was a little simple, I heated up the second plate the next day and actually enjoyed the heated tomato fresca. The white lime dressing made with sour cream, lime zest, juice and water, was the downfall to this dish. It needed a spark and this did not complement the meal.
We LOVED this recipe! I've never had barramundi and I was so pleasantly surprised at the flavor - NOT FISHY AT ALL. The combination of the rice with the fish and salsa and crema... *chef's kiss* GET THIS MEAL!!
I went back and forth on this one but I'm so glad I went for it.. barramundi being so mild, the aggressive seasoning in the rice and the salsa was a great choice! I used extra lemon juice in my crema and it was glorious.
This was super easy to make, and the cooking times for the fish were perfect. The salsa was very flavorful and paired great with the fish. I could eat an entire bowl of the yellow rice just by itself it was so yummy
First time my wife and I had barramundi. Was very pleasantly rewarded. The fish was delicious and the salsa fresca really added delightful flavor. The rice was seasoned excellently also. Highly recommend
Delicious, satisfying, refreshing! The salsa fresca was refreshing and tasteful. The seasoning for the fish and rice was excellent! This was a hit out of the ball park. My complements to the chef.
I actually had never had barramundi before, but it's delicious! The skin gets nice and crispy and all the flavors from the rice and salsa really incorporate well. Will definitely be getting again.
The fresh salsa fresca was a perfect pairing to the fish. The rice was like a risotto! And the fish was so fresh. I was worried since I saved this meal for last but all the ingredients were very fresh.
Rice and salsa fresca were very flavorful. Good to get a break from potatoes. Fish seemed a little on the small side (one end was very thin for both pieces) but it turned out fine.
A wonderful combination of flavors with the tomatoes, lime crema, and jasmine rice alongside the crispy, flavorful Barramundi.
