Baja Barramundi
with Turmeric Quinoa & Salsa Fresca
- Fish
- Milk
Salsa fresca is our favorite way to channel 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 fillets are served on top of steamy quinoa 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
½ cup
Quinoa
2 tablespoon
Sour Cream
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
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime (for 4 servings, zest one 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, 1 minute (you’ll use more turmeric later). • Add 1 cup water, stock concentrate, and a big pinch of salt. Bring to a boil, then stir in quinoa. Cover and reduce heat to low. Cook until quinoa is tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• While quinoa 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 remaining turmeric (½ tsp for 4 servings). (Be sure to measure the turmeric—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 mediumhigh 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 quinoa 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 quinoa with barramundi; garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of spices, with turmeric and cumin complementing the mild, flaky barramundi perfectly 🐟.
- Ease of prep: Customers found this dish quick and simple to make, with clear instructions for perfectly crispy fish skin.
- Suggestions: Consider adding extra vegetables like cucumber or avocado to the salsa for more crunch and flavor variety.
- Portions: Some felt the fish portions were on the small side; a few wished for more quinoa or vegetables.
- Quinoa tips: A few had trouble cooking the quinoa; ensure you adjust water and cooking time for 4 servings.
Reviews from our home cooks
WOW, top notch. Flavorful and easy to prepare. No oven required. Loved the Sauce over the Barramundi. Next time I need to make a little more sauce. Even the quinoa was delish.
Loved this recipe. I don't usually eat barramundi but I really enjoyed it. I loved the cumin and turmeric seasoning on the fish. I added more quinoa.
Turmeric and cumin made the fish nicely spiced even though the barramundi fell apart on me during the flipping ;-( Please update your instruction on cooking quinoa: direction for 4 servings is missing.
Much more delicious than anticipated! Barramundi is not fishy-tasting at all. Quinoa took too long to cook though, would have preferred quicker cooking couscous or Mexican rice.
This was very tasty, but not green enough to suit me. Fortunately, I added on some broccoli to my order so I "fixed" that by roasting some broccoli to have with it, thus, MY meal, at least, was 4 star! Your Barramundi is excellent. Liked the Quinoa with it.
Barramundi is now officially my favorite fish. Hello Fresh is lucky that I can't as easily go out and buy this around here... the fish barely has any smell, cooks very easily with a crispy skin. I was able to cook this and feed it to a "fish hater" on my first try as a very fish-inexperienced cooker!
Such a fun and bright flavor! I had never heard of a barramundi before this but I think I'm in love!
I simply loved it. I love lime and cilantro, and I had honestly knew nothing about barramundi before - it was great!
We've had this same meal but with a rice instead of Quinoa. The rice recipe is much better. We LOVE the Barramundi and Salsa Fresca though, and even ordered more of the fish for the freezer and make the Salsa Fresca on other occasions.
Salsa was very tasty and using turmeric in the quinoa & cumin on the fish was novel & tasty; but overall, the meal was unexciting!
