Barramundi and Scallion Sriracha Pesto

Barramundi and Scallion Sriracha Pesto

with Buttery Ginger Rice and Roasted Brussels Sprouts

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Move over, basil. We’re all about scallions in our pesto! This allium-azing creation is loaded with fun and feisty flavors like sesame oil, lime juice, and fiery sriracha. The killer condiment perfectly contrasts flaky barramundi, crispy roasted Brussels sprouts, and ginger-scented rice. It’s all so delicious, you might just lick the plate.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


2 unit


1 unit


8 ounce

Brussels Sprouts

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

½ cup

Jasmine Rice

1 tablespoon

Sesame Oil

1 teaspoon


10 ounce

Australis Barramundi


Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon


2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate56 g
Sugar6 g
Dietary Fiber6 g
Protein38 g
Cholesterol95 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


Toss Brussels sprouts on a baking sheet with a large drizzle of oil and a big pinch of salt and pepper. Roast on top rack for 12 minutes, then remove from oven and carefully toss with 2 tsp soy sauce (4 tsp for 4 servings; save the rest for step 6). Return Brussels sprouts to oven until browned and crispy, 3-5 minutes more.


Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add 1 TBSP minced ginger (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds to 1 minute. Add ¾ cup water (1½ cups for 4) and a pinch of salt, then bring to a boil. Stir in rice, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


Meanwhile, in a medium bowl, combine scallions, sesame oil, 1 tsp minced ginger (2 tsp for 4 servings), 1 tsp sugar (2 tsp for 4), juice from half the lime, and sriracha to taste. Season with salt and pepper. Taste and add more ginger or lime juice if you feel like something’s missing.


Pat barramundi dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi to pan, skin sides down; cook until lightly browned and crispy, 3-4 minutes. Carefully flip and cook until fish is firm and cooked through, 3-4 minutes more.


Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Divide rice and Brussels sprouts between plates. Top with barramundi and pesto. Drizzle with remaining soy sauce to taste. Serve with any remaining lime wedges on the side.