Baja Barramundi

• 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 (1 1⁄2 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.

After cooking aromatics, stir in cauliflower rice (no need to drain), stock concentrate, and a pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has been absorbed, 6-8 minutes. (Save jasmine rice for another use.)

• 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.

• 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.

• 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.