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Baja Barramundi

Baja Barramundi

with Yellow Rice

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Salsa fresca brings our favourite warm weather vibes. 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. Hello summer fresh!

Tags:Quick PrepFamily Friendly
Allergens:Fish/PoissonSeafood/Fruit de MerMilk/Lait

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

56 g

Baby Spinach

113 g

Baby Tomatoes

7 g


¾ cup

Basmati Rice

3 tbsp

Sour Cream


1 tbsp

Mexican Seasoning

1.5 tsp

Cumin-Turmeric Spice Blend

1 unit


2 unit

Green Onion

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber3 g
Protein36 g
Cholesterol60 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Medium Bowl
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Halve tomatoes. Thinly slice green onions, separating whites from greens. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop spinach.


Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While 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, then stir to combine.


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.


Pat barramundi dry with paper towels. Season with salt and pepper. Season flesh sides with Mexican Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.


Fluff rice with a fork, then stir in spinach until wilted 1 min. Season with salt and pepper. Divide rice between plates. Top with barramundi and salsa fresca. Drizzle over crema and squeeze over a lime wedge, if desired.