Barramundi and Scallion Sriracha Pesto
with Buttery Ginger Rice and Roasted Brussels Sprouts
Barramundi and Scallion Sriracha Pesto
Flaky barramundi gets a lively scallion-sriracha pesto finish, served with buttery ginger rice and caramelized roasted Brussels sprouts for a bright, savory dinner.
Ingredients
For 2 servings
- 10 ounce Australis Barramundi
- 8 ounce Brussels Sprouts
- 1 thumb Ginger
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 2 tablespoon Soy Sauce
- 1 teaspoon Sriracha
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 1 teaspoon Sugar
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time30m
Calories670
Protein38g
Carbs56g
Fat34g
Tags:
Protein SmartFiber SmartLow Sugar
⚠️Allergens:
🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For gluten-free needs, use tamari instead of soy sauce and check that the sriracha is gluten-free. For dairy-free or vegetarian diners, skip any buttery finish and swap the barramundi for firm tofu or roasted cauliflower, keeping the same flavor profile.
What to serve with it
Serve with a crisp cucumber salad, steamed edamame, or simply extra lime wedges to brighten the rich fish and rice. A light lager, sparkling water with citrus, or iced green tea also balances the savory, spicy flavors.
