Crunchy Baked Basa

    (82)
    30 min

    A simple and versatile recipe that can be used with any fish. Basa fillets are baked with a seasoned crumb and served with a spicy mustard sauce. Basa is a Vietnamese river fish but your fishmonger should have it and you can find it at the fish counter at Tesco, Sainsbury's, etc.


    73 people made this

    Ingredients
    Serves: 4 

    • 4 tablespoons mayonnaise
    • 1 tablespoon coarse mustard
    • 1 teaspoon capers
    • 1 teaspoon tomato ketchup
    • 1/4 teaspoon paprika
    • 1/4 teaspoon hot pepper sauce
    • 450g basa fillets
    • 1 1/2 tablespoons olive oil
    • 30g crushed plain Melba toast
    • salt and pepper to taste
    • 1 clove garlic, finely chopped
    • 1 lemon, sliced

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika and hot pepper sauce together.
    3. Brush the basa fillets with about 1 tablespoon olive oil and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
    4. Bake 15 minutes in the preheated oven or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (64)

    by
    0

    I love making this receipe this is the third time and I have passed it on to 3 people  -  19 May 2011

    by
    58

    My family loved this recipe, I'll definately make it again. I didn't have any stone ground mustard, so I used regular, and I skipped the hot sauce because our kids are small. It was great! Thanks for the recipe!!  -  22 Jun 2006  (Review from Allrecipes US | Canada)

    by
    43

    I liked this- it was so easy and had a really good flavor. I've never had Basa before- it's a very mild fish. I made the sauce a few hours before dinner (using light mayo). I brushed the olive oil on the fillets and coated them with regular dry bread crumbs- I didn't bother spraying any more olive oil on. These baked up with a nice coating that was pretty crispy even without the extra olive oil. The lemon and garlic on top is a nice addition. Served with Parmesan Noodles from this site and a green salad.  -  11 Jan 2007  (Review from Allrecipes US | Canada)

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