Sriracha Scallion Pesto Barramundi with Ginger Rice and Roasted Brussels Sprouts

Move over, basil pesto-there’s a new green sauce in town. This scallion-based pesto gets a kick from sriracha and richness from sesame oil, creating a bold condiment that pairs perfectly with tender barramundi. The fish is pan-seared until crispy-skinned, then served alongside buttery ginger rice and oven-roasted Brussels sprouts tossed with soy sauce.

Everything comes together in about 30 minutes, making this an ideal weeknight dinner that feels special. The combination of spicy, nutty and savory flavors will have you reaching for seconds-and maybe licking the plate.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Peel and mince or grate ginger until you have 2 tablespoons (save any extra for another use). Trim and finely chop the scallions. Quarter the lime. Trim and halve the Brussels sprouts.
2. On a baking sheet, toss the Brussels sprouts with a drizzle of vegetable oil and a pinch of salt and pepper. Roast on the top rack for 15 minutes. Remove from oven, carefully toss with 2 teaspoons soy sauce (reserve the rest for later), then return to oven until browned and crispy, about 5 minutes more.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add 1 tablespoon minced ginger and cook, stirring, until fragrant, about 1 minute. Add ¾ cup water and a pinch of salt; bring to a boil. Stir in the jasmine rice, cover, reduce heat to low and cook until water is absorbed and rice is tender, about 15 minutes.
4. While the rice cooks, make the pesto: In a medium bowl, combine the chopped scallions, sesame oil, 1 teaspoon minced ginger, 1 teaspoon sugar, juice from 2 lime wedges and sriracha to taste. Season with salt and pepper. Taste and adjust with more ginger or lime juice if desired.
5. Pat the barramundi dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon vegetable oil in a large nonstick pan over medium-high heat. Add the fish skin-side down and cook until lightly browned and crispy, 3-4 minutes. Carefully flip and cook until the fish is firm and cooked through, 3-4 minutes more.
6. Fluff the rice with a fork and stir in the remaining 1 tablespoon butter until melted. Season with salt and pepper. Divide the rice and roasted Brussels sprouts between plates. Top with the barramundi and a generous spoonful of scallion sriracha pesto. Drizzle with the remaining soy sauce to taste. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, you can substitute barramundi with other flaky white fish like cod, halibut or sea bass. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice and Brussels sprouts in the oven or microwave and gently reheat the fish in a skillet.

Can I make the pesto ahead of time?

Absolutely! The scallion sriracha pesto can be made up to a day in advance and stored in the refrigerator. Stir well before using.