Baja Barramundi
with Yellow Rice, Salsa Fresca & Zesty Crema
- Milk
- Fish
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 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
4 ounce
Grape Tomatoes
2 unit
Scallions
¼ ounce
Cilantro
1 unit
Lime
1 unit
Chili Pepper
½ cup
Jasmine Rice
1 unit
Mushroom Stock Concentrate
2 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Cumin
10 ounce
Barramundi
(Contains: Fish)
1 teaspoon
Turmeric
Not included in your delivery
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
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. 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.) • Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then 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, juice from half the lime, and remaining scallion whites. Season with salt and pepper. If you like spicy salsa, 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). (Be sure to measure the turmeric.) • 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). Season with salt and pepper. • Divide rice between plates; top with barramundi. Garnish with salsa fresca and crema and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the fresh, zesty flavors, with some calling it "restaurant quality" and praising the tasty fish 🐟.
- Ease of prep: Several found it quick and easy to make, though some noted prep took longer than estimated.
- Suggestions: Consider adding more veggies or a side salad; some wanted more rice or sauce for a heartier meal.
- Portions: Some felt the portions, especially rice, were too small for a filling meal.
- Fish tips: Pat fish dry before cooking; try air frying for flaky results; soak in milk to reduce fishiness.
Reviews from our home cooks
This recipe is phenomenal, the rice is moist and delicious the Turmeric and cumin mixture is a flavor i never experienced i love it. The barramundi fish highly compliments the rice even though it uses the same spice mixture with salt and pepper it has its own unique flavor and the skin is chewy. I cannot eat fish any other way anymore, it's just that good. The garnish also highly compliments the dish with the tang of the lime, the creaminess of the sour cream mixture, the cilantro and the juiciness of the tomatoes this is literally the first time i have eaten whole tomatoes and it's really good, 10/10 would eat again.
The fish was fresh, white and flaky. Our family was not familiar with the Barramundi and we really enjoyed it. The salsa fresca was a welcome contrast to the rice.
The barramundi was delicious, and the sauce was very tasty. It was quick and easy to cook and the instructions were easy to follow. The only problem was that the sour cream was missing.
Surprisingly spicy like 5 alarm take your breath away with that tiny pepper but the barramundi was delicious and I loved the rice it's so easy to cook
I added more turmeric, sun dried tomatoes, the cherry tomatoes, and chili pepper flakes to the rice and used ghee instead of butter or oil and it turned out really nice. The barramundi skin didn't stay on the fish but it flaked perfectly and had a lot of flavor.
The rice was my favorite part, so delicious. It was nice to try barramundi for the first time as well. This meal has alot of fresh ingredients and a unique flavor that I really liked
One of our favorite hello fresh recipes so far. Barramundi is dense like salmon but light like a white fish. Not strong or fishy. Love this recipe. Tastes fresh and healthy.
Fish was nicely spiced. Wish the size was bigger. The lime crema and salsa with chili pepper were very nice with the fish. The turmeric spiced rice was good too.
The salsa overpowered the fish/rice. We wanted to try barramundi and we really like the mild, non fishy flavor so that was great and the rice was also good. The salsa was fresh and summery but that's all we really tasted and that was disappointing. If we do this again we would just make the fish with rice and maybe serve with steamed green beans in a garlic butter sauce. Glad we were able to try it but not interested in this again as written. Hot pepper was not needed either and I just added 2 tiny pieces. Plus, the recipe card was missing ingredient amounts on the front of the card.
The barramundi is challenging to cook. I've tried multiple times while varying the amount of oil in the pan and the cooking temperature, but the skin always sticks to my non-stick pan and disintegrates when I attempt to turn the fish. Even though I have carefully dried the fish, I suspect there is still too much moisture in the skin.
