18 Delicious Basa Fish Recipes for Every Occasion

Dive into the world of versatile and flavorful cooking with our roundup of 18 Delicious Basa Fish Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, hosting a seasonal gathering, or craving some comfort food, basa fish is your go-to ingredient for meals that are both easy and impressive. Get ready to inspire your next culinary adventure—let’s explore these mouthwatering recipes together!

Garlic Butter Basa Fish

Garlic Butter Basa Fish is a simple yet flavorful dish that brings the delicate taste of basa fillets to life with a rich garlic butter sauce. Perfect for a quick weeknight dinner that feels anything but ordinary.

Ingredients

• 2 basa fillets (about 6 oz each)
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the basa fillets on the prepared baking sheet.
3. In a small bowl, mix together the melted butter, minced garlic, lemon juice, salt, and black pepper.
4. Pour the garlic butter mixture evenly over the basa fillets, ensuring they’re fully coated.
5. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
6. Sprinkle the chopped fresh parsley over the baked fillets before serving.

The magic of this dish lies in the garlic butter sauce, which infuses the basa with a depth of flavor that’s both rich and subtly tangy from the lemon. It’s a testament to how a few simple ingredients can transform mild fish into something extraordinary.

Tip: For an extra crispy top, broil the fillets for the last 2 minutes of cooking. Just keep an eye on them to prevent burning.

Basa Fish Tacos with Avocado Salsa

These Basa Fish Tacos with Avocado Salsa are a light, flavorful twist on taco night, perfect for busy weeknights or casual gatherings.

Ingredients

• 1 lb Basa fillets, cut into strips
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season the Basa fillets with 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook in the skillet for 3-4 minutes per side until flaky and golden.
3. While the fish cooks, prepare the avocado salsa by combining the diced avocado, 1/2 cup diced tomato, 1/4 cup diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a bowl. Gently mix to combine.
4. Warm the corn tortillas in a dry skillet or microwave for about 30 seconds until pliable.
5. Assemble the tacos by placing a few strips of cooked Basa on each tortilla and topping with a generous spoonful of avocado salsa.

The creamy avocado salsa perfectly complements the tender, spiced Basa, creating a taco that’s both refreshing and satisfying.

Tip: For an extra kick, add a dash of hot sauce to the avocado salsa before serving.

Pan-Seared Basa Fish with Lemon Sauce

Looking for a light yet flavorful dish that comes together in no time? This Pan-Seared Basa Fish with Lemon Sauce is a weeknight hero, offering a perfect balance of tender fish and zesty sauce.

Ingredients

• 2 basa fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Pat the basa fillets dry with paper towels. Season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the fillets and cook for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes until slightly reduced.
5. Return the fish to the skillet, spooning the sauce over the fillets. Sprinkle with parsley and serve immediately.

The magic of this dish lies in the quick lemon sauce that brightens up the mild basa, creating a dish that’s both simple and sophisticated.

Tip: For an extra burst of flavor, add a teaspoon of lemon zest to the sauce just before serving.

Basa Fish Curry with Coconut Milk

Warm up your kitchen with this creamy, fragrant Basa Fish Curry that brings a touch of exotic flavor to your weeknight dinner rotation.

Ingredients

• 1 lb Basa fish fillets, cut into chunks
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the curry powder and turmeric, cooking for another minute until the spices are toasted and aromatic.
3. Pour in the coconut milk, fish sauce, and brown sugar, bringing the mixture to a gentle simmer.
4. Add the Basa fish chunks to the skillet, ensuring they are submerged in the sauce. Simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.

This curry stands out with its perfect balance of creamy coconut milk and zesty lime, creating a dish that’s both comforting and vibrant.

Tip: For an extra kick, add a thinly sliced red chili with the onions at the start.

Grilled Basa Fish with Herbs

Grilled Basa Fish with Herbs is a light, flavorful dish that brings the freshness of the garden to your dinner table in under 30 minutes.

Ingredients

• 2 Basa fish fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush both sides of the Basa fish fillets with the herb mixture, ensuring they’re evenly coated.
4. Place the fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork and has a slight char.
5. Serve immediately, garnished with fresh herbs if desired.

The combination of thyme and rosemary gives this grilled Basa a fragrant, earthy flavor that pairs beautifully with the lightness of the fish.

Tip: For an extra zing, add a sprinkle of lemon zest over the fish before serving.

Basa Fish and Chips

Dive into the crispy, golden goodness of this Basa Fish and Chips recipe, a lighter take on the classic that doesn’t skimp on flavor.

Ingredients

• 1 lb Basa fillets
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cold beer
• 2 large potatoes, cut into fries
• 1 quart vegetable oil for frying
• 1/2 tsp paprika
• Lemon wedges and tartar sauce for serving

Instructions

1. Heat the vegetable oil in a deep fryer or large pot to 375°F.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Gradually stir in 1 cup cold beer until the batter is smooth.
3. Pat the Basa fillets dry, then dip each into the batter, letting excess drip off.
4. Fry the fillets in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
5. Meanwhile, fry the potato fries in the same oil for 3-4 minutes until golden. Drain and season with salt.
6. Serve the fish and chips hot with lemon wedges and tartar sauce on the side.

The beer batter gives these Basa fillets an irresistibly light and crispy coating, making them a standout for any seafood lover.

Tip: For extra crispiness, let the batter rest for 10 minutes before dipping the fish.

Baked Basa Fish with Parmesan Crust

Looking for a quick, flavorful fish dish that feels a bit fancy but is surprisingly simple? This Baked Basa Fish with Parmesan Crust is your weeknight hero, offering a crispy, cheesy topping over tender, flaky fish.

Ingredients

• 2 Basa fillets (about 6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the Basa fillets on the prepared baking sheet, ensuring they’re not touching.
3. In a small bowl, mix together 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
4. Spread the Parmesan mixture evenly over the top of each Basa fillet.
5. Bake at 400°F for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden and bubbly.
6. Sprinkle with 1 tbsp chopped fresh parsley before serving.

The magic of this recipe lies in the contrast between the crispy, savory Parmesan crust and the moist, delicate fish beneath—it’s a texture and flavor combo that’s hard to resist.

Tip: For an extra crispy top, broil the fish for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Spicy Basa Fish Stir-Fry

Spice up your weeknight dinner with this Spicy Basa Fish Stir-Fry, a dish that packs a punch with minimal prep and maximum flavor.

Ingredients

• 1 lb Basa fish fillets, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup green onions, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the Basa fish pieces and cook for 3 minutes on each side until lightly golden. Remove and set aside.
2. In the same skillet, add the red bell pepper and snap peas. Stir-fry for 2 minutes until slightly softened.
3. Add 3 cloves minced garlic and 1 tbsp grated ginger to the skillet. Cook for 1 minute until fragrant.
4. Return the Basa fish to the skillet. Add 2 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tsp sugar, and 1/2 tsp salt. Stir gently to combine and cook for another 2 minutes until everything is well coated and heated through.
5. Sprinkle with 1/4 cup chopped green onions before serving.

The magic of this dish lies in the perfect balance of heat from the sriracha and the sweetness of the bell pepper, making every bite a delightful contrast.

Tip: For an extra crunch, toss in some cashews or peanuts right before serving.

Basa Fish Soup with Vegetables

Warm up your evening with this comforting Basa Fish Soup, packed with fresh vegetables and tender fish fillets for a light yet satisfying meal.

Ingredients

• 1 lb Basa fish fillets, cut into chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, sautéing until translucent, about 3 minutes.
2. Stir in 2 sliced carrots and 2 chopped celery stalks, cooking for another 5 minutes until slightly softened.
3. Pour in 4 cups chicken broth and 1 cup water, then add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the Basa fish chunks and 1 cup frozen peas to the pot. Simmer gently for 5 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Remove the bay leaf and stir in 2 tbsp fresh chopped parsley before serving.

The delicate flavor of Basa fish shines in this soup, complemented by the sweetness of peas and the earthiness of thyme for a perfectly balanced dish.

Tip: For an extra kick, add a pinch of red pepper flakes with the other seasonings.

Basa Fish Burgers with Tartar Sauce

These Basa Fish Burgers with Tartar Sauce are a delightful twist on the classic burger, offering a light yet satisfying meal that’s perfect for any day of the week.

Ingredients

• 1 lb Basa fish fillets, thawed if frozen
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 4 burger buns, toasted
• 1/2 cup tartar sauce
• Lettuce leaves and sliced tomato for serving

Instructions

1. In a large bowl, flake the Basa fish fillets into small pieces. Add breadcrumbs, beaten egg, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mix until well combined.
2. Form the mixture into 4 equal-sized patties. Heat vegetable oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and cooked through.
3. Spread tartar sauce on the bottom half of each toasted bun. Top with a fish patty, lettuce leaves, and sliced tomato. Cover with the top half of the bun.

The combination of crispy Basa fish patties with creamy tartar sauce creates a burger that’s both refreshing and indulgent, making it a standout dish for seafood lovers.

Tip: For an extra crunch, add a thin layer of coleslaw under the fish patty before assembling the burger.

Steamed Basa Fish with Ginger and Scallions

Steamed Basa Fish with Ginger and Scallions is a light, flavorful dish that brings the delicate taste of the fish to the forefront, enhanced by the aromatic duo of ginger and scallions.

Ingredients

• 2 Basa fish fillets (about 6 oz each)
• 1 tbsp grated fresh ginger
• 2 scallions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 cup water

Instructions

1. Place the Basa fish fillets on a heatproof plate that will fit inside your steamer.
2. Sprinkle the grated ginger, sliced scallions, soy sauce, sesame oil, sugar, and salt evenly over the fish.
3. Pour the water into the steamer and bring to a boil over high heat. Once boiling, place the plate with the fish into the steamer.
4. Cover and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
5. Carefully remove the plate from the steamer and serve immediately.

The magic of this recipe lies in how the steaming process locks in the moisture, making the fish incredibly tender while the ginger and scallions infuse it with their vibrant flavors.

Tip: For an extra burst of freshness, garnish with additional sliced scallions right before serving.

Basa Fish Ceviche

Bright, zesty, and refreshing, this Basa Fish Ceviche is a perfect no-cook dish that brings the ocean to your table with minimal effort.

Ingredients

• 1 lb fresh basa fillets, diced into 1/2-inch cubes
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/2 red onion, thinly sliced
• 1 jalapeño, seeded and minced
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp olive oil

Instructions

1. In a large glass bowl, combine the diced basa fish with lime and lemon juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque.
2. Drain off half of the citrus juice, then gently fold in the red onion, jalapeño, cilantro, and avocado.
3. Season with salt and black pepper, then drizzle with olive oil. Toss gently to combine.
4. Serve immediately, garnished with extra cilantro if desired.

The magic of this ceviche lies in the basa’s buttery texture, which pairs beautifully with the crisp vegetables and tangy citrus marinade.

Tip: For the best texture, use the freshest basa you can find and dice it uniformly to ensure even ‘cooking’ in the citrus juice.

Basa Fish Pie with Mashed Potato Topping

Dive into the comfort of this creamy Basa Fish Pie, topped with a fluffy mashed potato crust that’s golden and inviting.

Ingredients

• 1 lb Basa fillets, cut into chunks
• 2 cups mashed potatoes (prepared with 1/2 cup milk and 2 tbsp butter)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup frozen peas
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Heat olive oil in a pan over medium heat. Add onion and cook until soft, about 3 minutes.
3. Add Basa chunks, peas, heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Simmer for 5 minutes, then transfer to the baking dish.
4. Spread the mashed potatoes over the fish mixture, then sprinkle with cheddar cheese.
5. Bake for 25 minutes until the topping is golden and the filling is bubbly.

The contrast between the creamy fish filling and the crisp, cheesy potato topping makes this pie a standout dish for any dinner table.

Tip: For an extra crispy topping, broil for the last 2 minutes of baking.

Basa Fish Kebabs with Yogurt Dip

These Basa Fish Kebabs with Yogurt Dip are a light yet flavorful dish that’s perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

• 1 lb Basa fish fillets, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup plain yogurt
• 1 tbsp chopped fresh dill
• 1 tsp honey
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Add the Basa fish cubes and toss to coat. Let marinate for 15 minutes.
2. Preheat your grill to medium-high heat (about 375°F). Thread the marinated fish onto the soaked skewers.
3. Grill the kebabs for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
4. While the kebabs are grilling, mix together 1/2 cup plain yogurt, 1 tbsp chopped fresh dill, and 1 tsp honey in a small bowl to make the yogurt dip.
5. Serve the grilled Basa fish kebabs hot with the yogurt dip on the side.

The combination of smoky grilled fish with the cool, tangy yogurt dip creates a delightful contrast that’s sure to impress.

Tip: If you’re using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning on the grill.

Basa Fish in Tomato Basil Sauce

Looking for a light yet flavorful dish that comes together in no time? This Basa Fish in Tomato Basil Sauce is a weeknight hero, offering a perfect blend of simplicity and elegance.

Ingredients

• 2 Basa fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in diced tomatoes, basil, salt, black pepper, and sugar. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
3. Nestle Basa fillets into the sauce. Cover and cook for 8-10 minutes, or until fish flakes easily with a fork.

The magic of this dish lies in the tomato basil sauce, which infuses the delicate Basa with vibrant flavors without overpowering it. It’s a testament to how a few quality ingredients can create something truly special.

Tip: For an extra touch of freshness, garnish with additional basil leaves before serving.

Basa Fish Fillets with Almond Crust

Looking for a quick yet elegant dinner option? These Basa Fish Fillets with Almond Crust are a delightful way to bring a touch of sophistication to your weeknight meals.

Ingredients

• 4 Basa fish fillets (about 6 oz each)
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 2 tbsp olive oil
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together 1 cup almond flour, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. In another dish, beat 2 eggs.
4. Dip each Basa fillet into the beaten eggs, then coat thoroughly with the almond mixture, pressing gently to adhere.
5. Place the coated fillets on the prepared baking sheet and drizzle with 2 tbsp olive oil.
6. Bake for 15-20 minutes, until the crust is golden and the fish flakes easily with a fork.
7. Serve immediately with lemon wedges on the side.

The almond crust adds a wonderfully nutty crunch to the tender Basa, making every bite a delightful contrast of textures.

Tip: For an extra crispy crust, broil the fillets for the last 2-3 minutes of cooking, watching closely to prevent burning.

Basa Fish Chowder

Warm up your evenings with this creamy Basa Fish Chowder, a comforting bowl that combines tender fish with hearty vegetables in a rich, flavorful broth.

Ingredients

• 1 lb Basa fish fillets, cut into 1-inch pieces
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, melt the 2 tbsp unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Add the diced potatoes and 1 cup corn kernels to the pot, stirring to combine. Pour in the 4 cups chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
3. Gently add the Basa fish pieces to the pot, along with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Simmer until the fish is cooked through, about 5 minutes.
4. Stir in the 1 cup heavy cream and heat through without boiling. Adjust seasoning if necessary.
5. Serve hot, garnished with the 2 tbsp fresh parsley.

The magic of this chowder lies in the Basa fish’s buttery texture, which melts beautifully into the creamy broth, creating a dish that’s both luxurious and comforting.

Tip: For an extra layer of flavor, try adding a splash of white wine to the pot when sautéing the onions and garlic.

Basa Fish with Mango Salsa

Brighten up your dinner table with this vibrant Basa Fish topped with a fresh mango salsa, a perfect blend of sweet and savory that’s sure to impress.

Ingredients

• 2 Basa fish fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Place the Basa fish fillets in the dish, drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Bake for 15-20 minutes, or until the fish flakes easily with a fork.
4. While the fish bakes, combine the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa.
5. Serve the baked Basa fish hot, topped with the mango salsa.

The contrast between the tender, flaky fish and the crisp, juicy mango salsa creates a delightful texture and flavor experience that’s both refreshing and satisfying.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of chili powder to the salsa.

Conclusion

We hope this roundup of 18 delicious Basa fish recipes inspires your next meal! Whether you’re cooking for a special occasion or a weeknight dinner, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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