Cajun Barramundi and Mango Salsa Rice

🥘 Ingredients

• Cajun Spice Blend
  2 tbsp
• barramundi
  20 oz
• bell pepper
  2 unit
• butter
  1 tbsp
• cooking oil
• garlic powder
  2 tsp
• jasmine rice
  1½ cup
• lime
  2 unit
• mango
  8 oz
• onion
  1 unit
• salt
• sour cream
  6 tbsp
• sugar
• water
  1¼ cup

🍳 Cookware

• small
• medium
• small

1. 

   1

   Wash and dry produce. In a small pot, combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to use in step 4. While rice cooks, drain mango over a small bowl, reserving juice. Core, deseed, and bell pepper into ¼-inch pieces. Halve, peel, and dice onion into ¼-inch pieces until you have 3 tbsp (6 tbsp for 4 servings). (Save the remaining onion for another use!) Zest and quarter lime .

   jasmine rice: 1½ cup, water: 1¼ cup, salt, mango: 8 oz, bell pepper: 2 unit, onion: 1 unit, lime: 2 unit
2. 

   2

   In a medium bowl, combine mango, bell pepper, diced onion, half the garlic powder , 2 tbsp reserved mango juice (4 tbsp for 4 servings), juice from half the lime, a pinch of sugar , salt, and pepper. Refrigerate until ready to use in step 4. In a second small bowl, combine sour cream , remaining garlic powder, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   garlic powder: 2 tsp, sugar, sour cream: 6 tbsp
3. 

   3

   Pat barramundi dry with paper towels. Season all over with Cajun Spice Blend , salt, and pepper. Heat a large drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until crispy, ⏱️ 5 minutes . Flip and cook until fish is opaque and cooked through, ⏱️ 3 minutes more.

   barramundi: 20 oz, Cajun Spice Blend: 2 tbsp, cooking oil
4. 

   4

   Add lime zest and butter to pot with cooked rice; fluff with a fork. Add the mango salsa (drain it first), stir to combine. Divide salsa rice between two plates. Top with barramundi and drizzle with garlicky lime crema. Serve with any remaining lime wedges. **Fish is fully cooked when internal thermometer reaches 145°.**

   butter: 1 tbsp