Barramundi and Scallion Sriracha Pesto

Toss Brussels sprouts on a baking sheet with a large drizzle of oil and a large pinch of salt and pepper. Roast on top rack for 15 minutes, then remove from oven and carefully toss with 2 tsp soy sauce (save the rest for step 6). Return Brussels sprouts to oven until browned and crispy, about 5 minutes more.

Meanwhile, melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add 1 TBSP minced ginger. Cook, stirring, until fragrant, about 1 minute. Add ¾ cup water and a pinch of salt, then bring to a boil. Stir in rice, then cover and reduce heat to low. Cook until water has absorbed and rice is tender, about 15 minutes.

Meanwhile, in a medium bowl, combine scallions, sesame oil, 1 tsp minced ginger, 1 tsp sugar, juice from 2 lime wedges, and as much sriracha as you like. Season with salt and pepper. Taste and add more ginger or lime juice, if desired.

Pat barramundi dry with paper towels; season all over with salt and pepper. Heat 1 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add fish, skin sides down, and cook until lightly browned and crispy, 3-4 minutes. Carefully flip and cook until fish is firm and cooked through, 3-4 minutes more.