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Fresh Barramundi Bites

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  • recipe image cover





These are a fantastic, healthy alternative to finger food! So easy to make, you can even make them quickly in the afternoons for a different after school snack.

With just a few spices to add a little extra flavour, our fresh fish bites come together in around 40-45 minutes from start to finish.

The ingredients are interchangeable, so if you’re not a fan of corn you can always substitute it for something else you like… additional ingredients like grated zucchini could also work, just remember to drain it first or the bites may not hold together as well.




350g barrumundi fillet
1 tsp. fish oil
1 tbsp. oyster sauce
3 spring onion greens
2 tsp. crushed chilli
2 garlic clove, minced
1 tsp. shredded kaffir lime leaves
100g tinned corn, drained
1 tbsp. cumin seed
2 tsp. coriander seed
1 tsp salt and pepper
1 egg white
1 cm. grated ginger


Roughly chop the barramundi fillet into chunks, place in a blender with the egg white, salt, pepper, cumin, coriander and then pulse until not quite minced.
Spoon into a mixing bowl and add the kaffir lime leaf, garlic clove, corn, ginger, fish and oyster sauces.
Dice the spring onion greens and add to the bowl.
Add the corn.
Mix well until all ingredients are combined and it forms a “worked” mince texture.
Use a teaspoon to make small balls and then flatten gently before resting them on a plate.
Preheat the oven to 200C – for a fan forced oven use the broil setting or the setting that requires only the elements.
Line a shallow baking tray with foil and lightly grease.
Place the fish cakes on the tray, so none touch, and bake for 10 minutes before turning.
Turn and bake a further 10-15 minutes until fully cooked.
Serve with tomato relish, topped with coriander, chopped fresh chilli and lime wedges.