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Baja Barramundi
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Baja Barramundi

Baja Barramundi

with Yellow Cauliflower Rice, Salsa Fresca & Zesty Crema

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.

Calorie Smart
Carb Smart

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

Total Time25 minutes
Prep Time5 minutes


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

1.5 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon


10 ounce


(Contains Fish)

1 teaspoon


12 ounce

Cauliflower Rice

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories430 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate22 g
Sugar9 g
Dietary Fiber6 g
Protein32 g
Cholesterol115 mg
Sodium370 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.


Small pot
Medium Bowl
Small Bowl
Large Pan
Paper Towel



• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime. Mince chili.

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); 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.

After cooking aromatics, stir in cauliflower rice (no need to drain), stock concentrate, and a pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has been absorbed, 6-8 minutes. (Save jasmine rice for another use.)

Make Salsa Fresca

• 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.

Make Crema

• 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.

Cook Fish

• 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.

Finish & Serve

• 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.

Stir scallion greens and butter into cauliflower rice as instructed.

Barramundi is fully cooked when internal temperature reaches 145°.

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