Barramundi Fish Bites with Laksa Inspired Sauce

26th July 2022

RECIPES 40 mins Fish Dish

Prep 25 mins

Cooking 15 mins

Total 40 mins

Servings 4

Click here for the Chinese version of this recipe.

350g Barramundi fillet*, deskinned and finely chopped
1 tbsp carrot, minced
1 tbsp spring onion, chopped
1/2 tbsp celery, chopped
1/2 tsp coriander powder
1/2 tbsp roasted white sesame
1 tbsp ginger, minced
1 tbsp Shaoxing wine
1/2 tsp salt
2 tbsp sugar
1/8 tsp white pepper
5 tbsp egg white*
1 tbsp corn starch
1 bunch of organic sunflower sprouts*

Batter Mixture

70g corn starch
125ml egg white*

Laksa Inspired Sauce

1/2 tbsp laksa rempah
5 tbsp coconut milk
1/2 tbsp lime juice
1/4 tsp salt

Tip:

Use the back of the knife to chop the fish to avoid breaking the gluten too much.

*Local Produce

Step 1

Mince the fish fillet, add salt, white pepper, coriander powder, Shaoxing wine, sugar, minced ginger, minced carrot, chopped celery, spring onion, roasted white sesame, corn starch and egg white.

Step 2

Mix well until the mixture feels sticky. Chill for 15 mins preferably.

Step 3

Grab some fish paste and push it through the circle formed by thumb and index finger to make fish meatballs.

Step 4

Add egg white and corn starch in a bowl and mix well.

Step 5

Heat up a pan with oil over medium high heat. Dust the fish meatballs with some corn starch and dip the fish meatballs into the egg white and corn starch batter mixture. Fry for 3 - 5 mins until the fish meatballs are floating and golden. Remove from oil and drain.

Step 6

In a small bowl, mix together all the ingredients for the laksa inspired sauce.

Step 7

Place the fried fish meatballs on a plate with sunflower sprouts. Dress with the laksa inspired sauce and garnish with lime zest.

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