Barramundi & Scallion Sriracha Pesto
with Buttery Ginger Rice & Roasted Brussels Sprouts
Barramundi & Scallion Sriracha Pesto
Flaky barramundi meets zesty scallion-sriracha pesto, served over buttery ginger rice with caramelized roasted Brussels sprouts for a bright, savory dinner.
Ingredients
For 2 servings
- 10 ounce 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
Calories660
Protein35g
Carbs57g
Fat34g
Tags:
Protein SmartFiber SmartLow Sugar
⚠️Allergens:
🐟Fish🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, use a plant-based butter alternative if the rice finishing ingredient needs swapping, and choose a vegan pesto or sauce in place of any milk-based element. For gluten-free diets, swap the wheat-containing sauce with tamari or a certified gluten-free soy sauce.
What to serve with it
Serve with a crisp cucumber salad, steamed greens, or a simple miso soup to balance the rich fish and zesty pesto. A light lager, sparkling water with lime, or chilled white wine also works well.
