Lebanese Sayadieh-Style Barramundi
with Spiced Rice & Cumin Brussels Jumble
This Middle Eastern–style dish with roots in Lebanon and Syria starts with a bed of fluffy golden turmeric rice. It's topped with seared spiced barramundi fillets and a colorful jumble of cumin-spiked carrots and onion. Finish this homestyle plate with a shower of crunchy almonds and a drizzle of creamy lemon sauce with a hint of cinnamon.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 teaspoon
Turmeric
2 teaspoon
Cumin
1 teaspoon
Cinnamon
8 ounce
Brussels Sprouts
1 unit
Onion
¼ ounce
Cilantro
1 unit
Lemon
10 ounce
Barramundi
(Contains: Fish)
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
¾ cup
Jasmine Rice
6 ounce
Carrots
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the turmeric, 1⁄2 tsp cumin, and 1⁄4 tsp cinnamon (1 tsp cumin and 1⁄2 tsp cinnamon for 4 servings). (You’ll use more of all the spices later.) Cook, stirring constantly, until spices are fragrant, 10-20 seconds. • Add rice, 1 1⁄4 cups water (2 1⁄4 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces. Place in a medium microwave-safe bowl and cover with plastic wrap. Microwave until slightly tender, 2-3 minutes (the carrots will finish cooking in the next step). (Careful when uncovering—steam will be released!) • Halve, peel, and cut onion into 1⁄4-inch-thick strips. Quarter lemon. Roughly chop cilantro.
• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and onion; season with 1 tsp cumin (2 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• While veggies cook, pat barramundi dry with paper towels. Season all over with remaining turmeric, remaining cumin, salt, and pepper. • Once veggies are done, heat a drizzle of olive oil in same 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, 1-2 minutes more.
• While barramundi cooks, in a small bowl, combine sour cream, juice from half the lemon (whole lemon for 4 servings), a pinch of remaining cinnamon, salt, and pepper.
• Fluff rice with a fork. Taste and season with salt and pepper. • Divide rice between shallow bowls. Top with barramundi and carrot jumble in separate sections. Sprinkle with almonds and cilantro; drizzle everything with lemon sauce. Serve.
Fish is fully cooked when internal temperature reaches 145°.
