Step 1

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

Step 2

• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the scallion whites and 1/4 tsp turmeric (1/2 tsp for 4 servings); cook until fragrant, 1 minute. (You’ll use more turmeric later.) • Stir in rice, stock concentrate, 3/4 cup water (11/2 cups for 4), and a big 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 serve. Place cauliflower rice in a medium microwave-safe bowl (large bowl for 4). Add stock concentrate, half the scallion whites, 1/4 tsp turmeric (1/2 tsp for 4), 1 TBSP butter, and a splash of water. Cover tightly with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover, stir, and set aside. (Save jasmine rice for another use.)

Step 3

• While rice cooks, in a medium bowl, combine tomatoes, cilantro, juice from half the lime, and remaining scallion whites. Season with salt and pepper. If you like spicy salsa, stir in chili to taste.

Step 4

• 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.

Step 5

• In a second small bowl, combine cumin and 1/4 tsp turmeric (1/2 tsp for 4 servings). (Be sure to measure the turmeric.) • 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, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.

Step 6

• Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between plates; top with barramundi. Garnish with salsa fresca and crema and serve.