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 of butter in a small pot over medium-high heat. Add half the scallion whites and 1/4 tsp of turmeric (1/2 tsp for 4 servings); cook until fragrant, about 1 minute. Stir in jasmine rice, mushroom stock concentrate, 3/4 cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, about 15-18 minutes. Keep covered off heat until ready to serve.

While the rice cooks, in a medium bowl, combine halved grape tomatoes, minced cilantro, juice from half the lime, and the remaining scallion whites. Season with salt and pepper. If desired, stir in minced chili pepper for extra heat.

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 the mixture reaches a drizzling consistency. Season with salt and pepper.

In a small bowl, combine cumin and ¼ tsp turmeric (½ tsp for 4 servings). Pat barramundi fillets dry with paper towels; season all over with salt and pepper, then season flesh sides with the 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, about 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 (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.