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Cumin and Sumac-crusted Barramundi with Avocado Hummus

By bbcfood · From Open Recipes · 17 ingredients
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Why it works: Sumac and lemon work together. They rank in the top 3% of all ingredient pairs, and 71 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Serves 4
Prep30 min
Cook10 min

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sumac + lemontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together71 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cumin + oreganotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together983 recipes

    Shared aroma: estragole (anise, licorice).

  3. Shallot + chivetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together447 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Oregano + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together784 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (pepper, cumin, sumac, white wine, chive, oregano, avocado):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Spinachbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against pepper, cumin, sumac, white wine, chive, oregano, avocado. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).