---
title: Baja Barramundi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/baja-barramundi-622613357c9c171ebf1cab1c
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Milk
  - Fish
tags:
  - Calorie Smart
  - Seafood
rating: 4.5
rating_count: 6500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many love the fresh, zesty combination of spiced barramundi with lime crema and salsa fresca
  - theme: Ease of prep
    text: Most find it simple and quick to make, though some note it involves more chopping than expected
image: "https://images.recipes.furrysalamander.com/baja-barramundi.avif"
---
Wash and dry produce. Halve @grape tomatoes{1%cup}. Trim and thinly slice @scallions{4%stalks}, separating whites from greens. Mince @cilantro{¼%cup}. Zest and quarter @lime{1%piece}. Mince @chili pepper{1%piece}.

Melt 1 tbsp @butter{2%tbsp} in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp @turmeric{½%tsp}; cook until fragrant ~{1%minutes}. Stir in @jasmine rice{¾%cup}, @mushroom stock concentrate{1%unit}, ¾ cup @water{1¼%cups}, and a big pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%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 @black pepper{½%tsp}. If you like spicy salsa, stir in chili to taste.

In a small bowl, combine @sour cream{2%tbsp}, 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{1%tsp} and remaining ¼ tsp turmeric. Pat @barramundi{6%oz} dry with paper towels; season all over with salt and pepper. Season flesh sides with spice mixture. Heat a large drizzle of @cooking oil{2%tbsp} in a large skillet over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy ~{4%minutes}. Flip and cook until fish is opaque and cooked through ~{2%minutes} more.

Fluff rice with a fork; stir in scallion greens and remaining 1 tbsp butter. Season with salt and pepper. Divide rice between plates; top with barramundi. Garnish with salsa fresca and crema and serve.