---
title: Cajun Barramundi and Mango Salsa Rice
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cajun-barramundi-and-mango-salsa-rice-6899f55ccbac543541f2ed6f
servings: 2
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Fish
tags:
  - High Protein
  - Easy Prep
  - Dietitian-Approved
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the Cajun-spiced fish, but some found the dish overall lacking in flavor or spice.
  - theme: Ease of prep
    text: Simple and quick to prepare, though some found the multiple components time-consuming.
image: "data/recipes/cajun-barramundi-and-mango-salsa-rice.jpg"
---
@jasmine rice{1%cup}
@mango{1%unit}
@bell pepper{1%unit}
@onion{1%unit}
@lime{1%unit}
@garlic powder{½%tsp}
@sour cream{2%tbsp}
@barramundi{2%fillets}
@Cajun Spice Blend{1%tsp}
@olive oil{1%tbsp}
@butter{1%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@sugar{1%tsp}

Wash and dry all produce.

In a #small pot{}, combine jasmine rice, 1 1⁄4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 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 dice bell pepper into 1⁄4-inch pieces. Halve, peel, and dice onion into 1⁄4-inch pieces until you have 3 TBSP. Save remaining onion for another use. Zest and quarter lime.

In a #medium bowl{}, combine mango, bell pepper, diced onion, half the garlic powder, 2 TBSP reserved mango juice, juice from half the lime, a pinch of sugar, salt, and pepper. Refrigerate until ready to use in Step 4.

In a #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.

Pat barramundi dry with paper towels. Season all over with Cajun Spice Blend, salt, and pepper.

Heat a large drizzle of olive oil in a #large 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.

Add lime zest and 1 TBSP butter to pot with rice; fluff with a fork. Add mango salsa, draining first; stir to combine.

Divide mango salsa rice between plates. Top with barramundi and drizzle with garlicky lime crema. Squeeze juice from any remaining lime wedges over top and serve.