Recipe: Appetizing Baja Barramundi

Baja Barramundi.

You can have Baja Barramundi using 13 ingredients and 14 steps. Here is how you cook it.

Ingredients of Baja Barramundi

1. Prepare 4 oz of Grape Tomatoes.
2. It's 1/4 oz of Cilantro.
3. It's 2 of Scallions.
4. It's 1 of Lime.
5. Prepare 2 tbsp of Sour Cream.
6. It's 1 of Chili Pepper.
7. Prepare 1/2 cup of Jasmine Rice.
8. It's 10 oz of Barramundi.
9. Prepare 1 tsp of Turmeric.
10. You need 2 tsp of Cooking Oil.
11. Prepare 2 tbsp of Butter.
12. You need 3/4 cup of Water.
13. Prepare of Salt and Pepper, to season.

Baja Barramundi instructions

1. Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime. Mince chili..
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 minute. (You’ll use more turmeric later.).
3. Stir in rice, ¾ cup water, stock concentrate, and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve..
4. .
5. While rice cooks, in a medium bowl, combine tomatoes, cilantro, remaining scallion whites, and juice from half the lime. Season with salt and pepper. If you like your salsa spicy, stir in chili to taste..
6. .
7. 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..
8. In a second small bowl, combine cumin and ¼ tsp remaining turmeric..
9. Pat barramundi dry with paper towels. Season all over with salt and pepper. Season flesh sides with spice mixture..
10. .
11. 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..
12. Fluff rice with a fork; stir in scallion greens and 1 TBSP butter and season with salt and pepper..
13. Divide between plates. Top rice with barramundi; garnish with salsa fresca and crema..
14. Serve and Enjoy!.