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 lengthwise.

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). Continue roasting Brussels sprouts until browned and crispy, 3-5 minutes more.

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add 1 TBSP ginger (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds. Add 3/4 cup water (11/2 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.

While rice cooks, in a medium bowl, combine scallions, sesame oil, 1 tsp 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.