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

Melt 1 TBSP butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (or ½ tsp for 4 servings); cook until fragrant, about 1 minute. Stir in jasmine rice, mushroom stock concentrate, ⅜ cup water (or 1½ cups for 4 servings), and a big pinch of kosher 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.

While rice cooks, in a medium bowl, combine grape tomatoes, cilantro, juice from half the lime, and remaining scallion whites. Season with salt and black pepper. If you like spicy salsa, stir in chili pepper 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 ¼ tsp turmeric (or ½ tsp for 4 servings). Pat barramundi dry with paper towels; season all over with salt and pepper. Season flesh sides with the spice mixture. 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 skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.

Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (or 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.