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

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil, 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. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While the 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 and 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 nonstick pan over medium-high heat. When hot, add 1 tbsp oil then the barramundi, skin sides 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. Season with salt and pepper. Divide rice between plates. Top with barramundi and salsa fresca. Drizzle over the crema and squeeze over a lime wedge if desired.