Baja Barramundi

🥘 Ingredients

• barramundi
  20 oz
• butter
  3 tbsp
• chili pepper
  1 unit
• cilantro
  ½ oz
• cooking oil
  2 tsp
• cumin
  2 tsp
• grape tomatoes
  8 oz
• jasmine rice
  1 c
• lime
  1 unit
• mushroom stock concentrate
  2 unit
• paper towels
• pepper
• salt
• scallions
  2 unit
• sour cream
  4 tbsp
• turmeric
  1 tsp
• water
  ¾ cup

🍳 Cookware

• small pot
• medium bowl
• small bowl
• small bowl
• large pan

1. 

   1

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

   scallions: 2 unit, grape tomatoes: 8 oz, cilantro: ½ oz, lime: 1 unit, chili pepper: 1 unit
2. 

   2

    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 minutes . (You'll use more turmeric later.) Stir in jasmine rice , mushroom stock concentrate , 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 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 3 tbsp, turmeric: 1 tsp, jasmine rice: 1 c, mushroom stock concentrate: 2 unit, water: ¾ cup, salt
3. 

   3

    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.

   pepper
4. 

   4

    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.

   sour cream: 4 tbsp
5. 

   5

    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 cooking oil in a large pan , preferably nonstick, over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, ⏱️ 4 minutes to ⏱️ 5 minutes . Flip and cook until fish is opaque and cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes more.

   cumin: 2 tsp, barramundi: 20 oz, paper towels, cooking oil: 2 tsp
6. 

   6

    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.