Barramundi and Scallion Sriracha Pesto

🥘 Ingredients

• australis barramundi
  20 oz
• black pepper
• brussels sprouts
  1 lb
• butter
  3 tbsp
• ginger
  2 thumb
• jasmine rice
  1 c
• lime
  2 unit
• paper towels
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• soy sauce
  2 tbsp
• sriracha
  2 tsp
• sugar
  2 tsp
• vegetable oil
  4 tsp

1. 

   1

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

   ginger: 2 thumb, scallions: 4 unit, lime: 2 unit, brussels sprouts: 1 lb
2. 

   2

   Toss brussels sprouts on a baking sheet with a large drizzle of vegetable oil 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 (save the rest for step 6). Return to oven until browned and crispy, ⏱️ 3 minutes more.

   vegetable oil: 4 tsp, salt, black pepper, soy sauce: 2 tbsp
3. 

   3

   Meanwhile, melt 1 tablespoon butter 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 , cover, and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered until ready to serve.

   butter: 3 tbsp, jasmine rice: 1 c
4. 

   4

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

   sesame oil: 2 tbsp, sugar: 2 tsp, lime, sriracha: 2 tsp
5. 

   5

   Pat australis 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. Add barramundi skin side down, and cook until golden, ⏱️ 3 minutes . Flip and cook until fish is flaky and cooked through, ⏱️ 4 minutes more.

   australis barramundi: 20 oz, paper towels
6. 

   6

   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.