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Baja Barramundi

Baja Barramundi

with Yellow Rice

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Salsa fresca is our favourite way to feel warm weather vibes all year round. It’s juicy and tangy, with a touch of heat, making it the perfect complement to crispy, Mexican-spiced barramundi. The feisty fillets are served on top of steamy yellow rice and finished with lime crema and salsa. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.

Allergens:FishSeafood/Fruit de MerMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish, Seafood/Fruit de Mer)

113 g

Grape Tomatoes

7 g

Cilantro

¾ cup

Basmati Rice

3 tbsp

Sour Cream

(ContainsMilk)

1 tbsp

Mexican Seasoning

2 tsp

Cumin-Turmeric Spice Blend

1 unit

Lime

2 unit

Green Onion

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories530 kcal
Fat14 g
Saturated Fat4.5 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber3 g
Protein35 g
Cholesterol70 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Halve tomatoes. Thinly slice green onions, separating whites from greens. Roughly chop the cilantro. Zest, then juice half the lime. Cut the remaining lime into wedges.

2

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil, green onion whites, rice and cumin-turmeric spice blend. Cook, stirring often, until fragrant 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

3

While the rice cooks, add tomatoes, cilantro, green onion greens, 1/2 tbsp oil (dbl for 4ppl) and half the lime juice to a medium bowl. Season with salt and pepper and stir to combine.

4

Combine sour cream, remaining lime juice and 1/4 tsp lime zest (dbl for 4ppl) in a small bowl. Stir in water, 1/2 tbsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

5

Pat barramundi dry with paper towels. Season with salt and pepper. Season flesh sides with Mexican seasoning. Heat a large nonstick pan over medium-high heat. When hot, add 1 tbsp oil then the barramundi, skin sides down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

6

Fluff rice with a fork. Season with salt and pepper. Divide rice between plates. Top with barramundi and salsa fresca. Drizzle over the crema and squeeze over a lime wedge if desired.