Barramundi and Scallion Sriracha Pesto

🥘 Ingredients

• barramundi
  1 unit
• black pepper
  1 unit
• brussels sprouts
  1 unit
• butter
  1 unit
• ginger
  1 unit
• jasmine rice
  1 unit
• lime
  1 unit
• salt
  1 unit
• scallions
  1 unit
• sesame oil
  1 unit
• soy sauce
  1 unit
• sriracha
  1 unit
• sugar
  1 unit
• vegetable oil
  1 unit
• water
  1 unit

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• large skillet

1. 

   1

   ginger scallions lime brussels sprouts soy sauce jasmine rice sesame oil sriracha barramundi vegetable oil sugar butter water salt black pepper

   ginger: 1 unit, scallions: 1 unit, lime: 1 unit, brussels sprouts: 1 unit, soy sauce: 1 unit, jasmine rice: 1 unit, sesame oil: 1 unit, sriracha: 1 unit, barramundi: 1 unit, vegetable oil: 1 unit, sugar: 1 unit, butter: 1 unit, water: 1 unit, salt: 1 unit, black pepper: 1 unit
2. 

   2

   Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince ginger. Trim and finely chop scallions. Quarter lime. Trim and halve brussels sprouts.
3. 

   3

   Toss brussels sprouts on a baking sheet with a large drizzle of vegetable oil, salt, and black pepper. Roast ⏱️ 12 minutes . Remove from oven and carefully toss with soy sauce. Return to oven until browned and crispy ⏱️ 3 minutes .
4. 

   4

   Meanwhile, melt butter in a small pot over medium-high heat. Add half the minced ginger. Cook, stirring, until fragrant ⏱️ 30 seconds . Add water and a pinch of salt, then bring to a boil. Stir in jasmine rice, cover, and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
5. 

   5

   In a medium bowl , combine scallions, sesame oil, remaining ginger, sugar, juice from half the lime, and sriracha. Season with salt and black pepper. Taste and adjust with more ginger or lime juice if needed.
6. 

   6

   Pat barramundi dry with paper towels and season all over with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add barramundi skin-side down and cook until lightly browned and crispy ⏱️ 3 minutes . Carefully flip and cook until fish is firm and cooked through ⏱️ 3 minutes .
7. 7

   Fluff rice with a fork and stir in remaining butter until melted. Season with salt and black pepper. Divide rice and brussels sprouts between plates. Top with barramundi and scallion sriracha pesto. Drizzle with remaining soy sauce to taste. Serve with lime wedges on the side.