---
title: "Barramundi and Scallion Sriracha Pesto"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/barramundi-and-scallion-sriracha-pesto-5d6043f4053f38000d579862
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
  - Fish
  - Milk
tags: []
rating: 4.5
rating_count: 9500
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: "The Brussels sprouts were particularly delicious, and the overall dish had good taste."
  - theme: Ease of prep
    text: "Preparation took longer than expected, with some reporting over 45 minutes to get it to the table."
nutrition:
  calories: 670
  protein: 38
  fat: 34
  saturated fat: 12
  carbohydrates: 56
  sugar: 6
  fiber: 6
  cholesterol: 95
  sodium: 810
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Barramundi/barramundi-and-scallion-sriracha-pesto.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate @ginger{2%thumb}. Trim and finely chop @scallions{4%unit}. Quarter @lime{2%unit}. Trim and halve @brussels sprouts{16%ounce}.

Toss brussels sprouts on a baking sheet with a large drizzle of @vegetable oil{4%teaspoon} and a big pinch of @salt{} and @black pepper{}. Roast on top rack until tender, ~{12%minutes}, then remove and carefully toss with @soy sauce{2%tablespoon} (save the rest for step 6). Return to oven until browned and crispy, ~{3%minutes} more.

Meanwhile, melt 1 tablespoon @butter{3%tablespoon} in a small pot over medium-high heat. Add half the minced ginger and cook until fragrant, ~{30%seconds} to 1 minute. Add ¾ cup water and a pinch of salt, then bring to a boil. Stir in @jasmine rice{1%cup}, cover, and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered until ready to serve.

In a medium bowl, combine scallions, @sesame oil{2%tablespoon}, 1 teaspoon of the grated ginger, 1 teaspoon @sugar{2%teaspoon}, juice from half the @lime, and @sriracha{2%teaspoon} to taste. Season with salt and pepper.

Pat @australis barramundi{20%ounce} 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. Add barramundi skin side down, and cook until golden, ~{3%minutes}. Flip and cook until fish is flaky and cooked through, ~{4%minutes} more.

Fluff rice with a fork; stir in 1 tablespoon butter until melted. Season with salt and pepper. Divide rice and Brussels sprouts between plates. Top with barramundi and the pesto, then drizzle with remaining soy sauce. Serve with any remaining lime wedges.