Before starting, wash and dry all produce. Halve tomatoes. Thinly slice green onions, separating whites from greens. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop spinach.

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), green onion whites, rice and Cumin-Turmeric Spice Blend. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, add tomatoes, cilantro, green onion greens, 1/2 tbsp oil (dbl for 4ppl) and half the lime juice to a medium bowl. Season with salt and pepper, then stir to combine.

Combine sour cream, remaining lime juice and 1/4 tsp lime zest (dbl for 4ppl) in a small bowl. Stir in water, 1/2 tbsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat barramundi dry with paper towels. Season with salt and pepper. Season flesh sides with Mexican Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.

Fluff rice with a fork, then stir in spinach until wilted 1 min. Season with salt and pepper. Divide rice between plates. Top with barramundi and salsa fresca. Drizzle over crema and squeeze over a lime wedge, if desired.