Baja Barramundi

🥘 Ingredients

• barramundi
  6 oz
• black pepper
  ½ tsp
• butter
  2 tbsp
• chili pepper
  1 piece
• cilantro
  ¼ cup
• cooking oil
  2 tbsp
• cumin
  1 tsp
• grape tomatoes
  1 c
• jasmine rice
  ¾ cup
• lime
  1 piece
• mushroom stock concentrate
  1 unit
• salt
  1 tsp
• scallions
  4 stalks
• sour cream
  2 tbsp
• turmeric
  ½ tsp
• water
  1¼ cups

1. 

   1

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

   grape tomatoes: 1 c, scallions: 4 stalks, cilantro: ¼ cup, lime: 1 piece, chili pepper: 1 piece
2. 

   2

   Melt 1 tbsp butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric ; cook until fragrant ⏱️ 1 minutes . Stir in jasmine rice , mushroom stock concentrate , ¾ cup water , 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 . Keep covered off heat until ready to serve.

   butter: 2 tbsp, turmeric: ½ tsp, jasmine rice: ¾ cup, mushroom stock concentrate: 1 unit, water: 1¼ cups, salt: 1 tsp
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 black pepper . If you like spicy salsa, stir in chili to taste.

   black pepper: ½ tsp
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: 2 tbsp
5. 

   5

   In a second small bowl, combine cumin and remaining ¼ tsp 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 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.

   cumin: 1 tsp, barramundi: 6 oz, cooking oil: 2 tbsp
6. 

   6

   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.