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Baja Barramundi

Baja Barramundi

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<35 style=”text-align: center;”>with Yellow Rice & Salsa Fresca

Yield: 2 Servings

Nonstick pan or not, we understand if you’ve had an incident (or two) involving fish skin, scraping, and your pan. The key to a clean release? Leave the fillets alone! Once the skin crisps up, the fish will separate from the pan on its own and be ready to flip.
Barramundi is fully cooked when internal temperature reaches 145°F.

  • 2scallions
  • 1lime
  • ½cup jasmine rice
  • 1tsp cumin
  • 4oz grape tomatoes
  • ¼oz cilantro
  • 1chili pepper
  • 1tsp turmeric
  • 1oz mushroom stock concentrate
  • 1½TBS sour cream
  • 10oz barramundi
  • 2tsp cooking oil
  • 2TBS butter

Prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime. Mince chili.

Cook rice:

Melt 1 TBS 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.)

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.

Make salsa fresca:

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.

Make crema:

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.

Cook fish:

In a second small bowl, combine cumin and ¼ tsp remaining turmeric. (Be sure to measure the turmeric, we sent more.)

Pat barramundi dry with paper towels. Season all over with salt and pepper. Season flesh sides with spice mixture.

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- to 5-minutes. Flip and cook until fish is opaque and cooked through, 2- to 3-minutes more.

Finish & serve:

Fluff rice with a fork, stir in scallion greens and 1 TBS butter and season with salt and pepper.

Divide rice between plates. Top rice with barramundi, garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.

Meatballs & Bulgogi Sauce

Meatballs & Bulgogi Sauce

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with Roasted Carrots, Ginger Rice & Creamy Sriracha

Yield: 2 Servings

CREAMY SRIRACHA – This dynamic condiment adds a cooling kick to our savory-sweet meatballs.
Splash a little cold water on your hands before shaping the meatballs in step 4. The heat of your hands is what causes the mixture to stick; cooling your hands down will make the beef hold on to itself rather than to you.

  • 12oz carrots
  • ¾cup jasmine rice
  • 4oz bulgogi sauce
  • 1TBS sesame seeds
  • 1thumb ginger
  • 2scallions
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1½TBS sour cream
  • 1tsp sriracha
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Roast carrots:

While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger, cook until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Form & bake meatballs:

While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger, and 1 TBS bulgogi sauce. (You’ll use the rest of the bulgogi sauce in the next step.) Season with ¾ tsp salt and pepper.

Form into 1½-inch meatballs and spread out on a second baking sheet.

Bake on middle rack until browned and cooked through, 14-16 minutes.

Mix sriracha & coat:

Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Once meatballs are done, gently transfer to a second large bowl, add remaining bulgogi sauce and toss to coat.

Finish & serve:

Fluff rice with a fork, taste and season with salt if desired.

Divide rice between plates and top with carrots, meatballs, and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and as many sesame seeds as you like. Serve.