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 depth from sesame oil, creating a bold condiment that pairs perfectly with tender barramundi. The fish is pan-seared until crispy-skinned, then served over fragrant ginger rice alongside caramelized roasted Brussels sprouts.

Everything comes together in about 30 minutes, making it an ideal dinner for busy weeknights. The combination of spicy, nutty and citrusy flavors will have everyone asking for seconds.

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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 Australis BarramundiView ingredient guideLike ingredientDislike ingredient

4 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. Trim and finely chop scallions. Quarter the lime. Trim and halve Brussels sprouts.
2. On a baking sheet, toss Brussels sprouts with a generous drizzle of vegetable oil and a pinch of salt and pepper. Roast on the top rack for 12 minutes. Remove from oven, carefully toss with 2 teaspoons of soy sauce (reserve the rest for later) and return to oven until browned and crispy, about 3-5 minutes more.
3. Meanwhile, in a small pot over medium-high heat, melt 1 tablespoon butter. Add 1 tablespoon minced ginger and cook, stirring, until fragrant, 30 seconds to 1 minute. Add ¾ cup water and a pinch of salt, then bring to a boil. Stir in ½ cup jasmine rice, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. In a medium bowl, combine chopped scallions, sesame oil, 1 teaspoon minced ginger, 1 teaspoon sugar, juice from half the lime and sriracha to taste. Season with salt and pepper. Taste and adjust with more ginger or lime juice if desired.
5. Pat barramundi dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Place barramundi skin-side down and cook until skin is crispy and golden, 3-4 minutes. Carefully flip and cook until fish is firm and cooked through, another 3-4 minutes.
6. Fluff the cooked rice with a fork and stir in the remaining 1 tablespoon butter until melted. Season with salt and pepper. Divide rice and roasted Brussels sprouts between plates. Top with barramundi and spoon the scallion-sriracha pesto over the fish. Drizzle with remaining soy sauce to taste. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time and water ratio according to the package instructions.

How do I know when the barramundi is cooked through?

The fish should be opaque and flake easily with a fork. It typically takes 3-4 minutes per side over medium-high heat, depending on thickness.

Can I make the pesto ahead of time?

Absolutely! The scallion-sriracha pesto can be prepared up to a day in advance and stored in the refrigerator. Let it come to room temperature before serving.