35 Delicious Basa Fish Recipes for Every Occasion

Nothing beats the versatility of basa fish when you’re looking for quick, delicious meals that please the whole family. Whether you’re craving crispy fish tacos for Taco Tuesday, a comforting baked fillet for a cozy night in, or something special for weekend entertaining, we’ve gathered 35 mouthwatering recipes that make this affordable fish shine. Get ready to discover your new favorite dishes—let’s dive in!

Crispy Lemon Garlic Basa Fillets

Oven-baked fish doesn’t get much simpler or more satisfying than this. Our crispy lemon garlic basa fillets deliver restaurant-quality flavor with minimal effort. Perfect for busy weeknights when you want something impressive without the fuss.

Ingredients

– 4 basa fillets (about 1.5 lbs total – I always pat them extra dry for maximum crispiness)
– 1/2 cup all-purpose flour (I prefer unbleached for better browning)
– 2 large eggs, beaten (room temp works best for even coating)
– 1 cup panko breadcrumbs (Japanese-style gives that perfect crunch)
– 3 tbsp olive oil (extra virgin is my go-to for flavor)
– 4 garlic cloves, minced (fresh only – the powdered stuff just won’t do)
– 1 lemon, zested and juiced (roll it first to get more juice)
– 1 tsp paprika (smoked adds nice depth)
– 1/2 tsp salt (I use kosher for better distribution)
– 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the basa fillets completely dry with paper towels – this is crucial for crispy results.
3. Combine flour, salt, and pepper in a shallow dish.
4. Place beaten eggs in a second shallow dish.
5. Mix panko, minced garlic, lemon zest, and paprika in a third dish.
6. Dredge each fillet in the flour mixture, shaking off excess.
7. Dip the floured fillet into the eggs, coating both sides.
8. Press the egg-coated fillet into the panko mixture, ensuring full coverage.
9. Arrange coated fillets on the prepared baking sheet in a single layer.
10. Drizzle olive oil evenly over the top of each fillet.
11. Bake at 425°F for 12-15 minutes until golden brown and crispy.
12. Squeeze fresh lemon juice over the hot fillets immediately after baking.
13. Let rest for 2 minutes before serving to allow juices to redistribute. The golden crust shatters beautifully with each bite, revealing tender, flaky fish underneath. Tangy lemon cuts through the rich garlic notes, making these fillets versatile enough for tacos, salads, or simply served with roasted vegetables.

Thai Coconut Curry Basa Fish

This Thai coconut curry basa fish brings restaurant-quality flavors to your kitchen in under 30 minutes. The creamy coconut milk balances the spicy red curry paste perfectly. Trust me, you’ll want to make this weekly once you try it.

Ingredients

– 1 lb basa fillets, patted dry (I find thicker cuts hold up better)
– 2 tbsp red curry paste (Mae Ploy brand gives the best depth)
– 1 can (13.5 oz) full-fat coconut milk (don’t use light – the richness matters)
– 1 tbsp fish sauce (Three Crabs brand has the perfect balance)
– 1 tbsp brown sugar
– 1 red bell pepper, sliced thin (I like the color contrast)
– 1/2 white onion, sliced
– 2 tbsp vegetable oil
– 1/4 cup fresh basil leaves (Thai basil if you can find it)
– 1 lime, cut into wedges

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Season basa fillets with salt and place in the hot skillet.
3. Cook fish for 3 minutes per side until golden brown, then remove to a plate.
4. Add sliced onion and bell pepper to the same skillet.
5. Sauté vegetables for 4 minutes until slightly softened.
6. Push vegetables to one side and add red curry paste to the empty space.
7. Toast the curry paste for 1 minute until fragrant (this deepens the flavor significantly).
8. Pour in coconut milk and whisk to combine with the curry paste.
9. Stir in fish sauce and brown sugar until fully dissolved.
10. Bring the sauce to a gentle simmer, then reduce heat to medium-low.
11. Return the cooked basa fillets to the skillet, nestling them into the sauce.
12. Spoon sauce over the fish and simmer for 5 minutes until fish flakes easily.
13. Stir in fresh basil leaves just before serving.
14. Squeeze fresh lime juice over each portion.

Generous spoonfuls of the creamy curry sauce over steamed jasmine rice soak up all the complex flavors. The basa stays remarkably tender while absorbing the spicy-sweet coconut broth. For a dramatic presentation, serve in shallow bowls with extra lime wedges and a sprinkle of fresh basil on top.

Spicy Cajun Basa Fish Tacos

Unbelievably quick yet packed with flavor, these Spicy Cajun Basa Fish Tacos deliver restaurant-quality results in under 30 minutes. Using basa fillets keeps things affordable while the bold Cajun seasoning brings the heat. Perfect for busy weeknights when you want something exciting without the fuss.

Ingredients

• 1 lb basa fillets – I prefer fresh over frozen for better texture
• 2 tbsp olive oil – extra virgin is my go-to for better flavor
• 2 tbsp Cajun seasoning – make sure it’s the spicy variety
• 8 small corn tortillas – street taco size works perfectly
• 1 cup shredded purple cabbage – adds great crunch and color
• 1/2 cup sour cream – full fat gives the creamiest results
• 1 lime, cut into wedges – fresh squeezed makes all the difference
• 1/4 cup chopped cilantro – I always use the stems for extra flavor
• 1 avocado, sliced – wait until it’s slightly soft to the touch

Instructions

1. Pat the basa fillets completely dry with paper towels – this ensures a good sear.
2. Rub both sides of each fillet evenly with the 2 tablespoons of Cajun seasoning.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Place seasoned fillets in the hot skillet and cook for 4 minutes without moving them.
5. Flip the fillets carefully using a spatula and cook for another 3-4 minutes until flaky.
6. Remove fish from skillet and let rest on a cutting board for 2 minutes to redistribute juices.
7. While fish rests, warm the 8 corn tortillas in a dry skillet for 30 seconds per side.
8. Flake the rested fish into large chunks using two forks – don’t over-shred it.
9. Divide the flaked fish evenly among the warmed tortillas.
10. Top each taco with shredded purple cabbage, sliced avocado, and a dollop of sour cream.
11. Sprinkle chopped cilantro over the top of each assembled taco.
12. Serve immediately with lime wedges on the side for squeezing over.

You’ll love the contrast between the flaky, spicy fish and the cool, creamy toppings. The corn tortillas add a subtle sweetness that balances the Cajun heat beautifully. Try serving them with a cold Mexican beer or margarita for the ultimate taco night experience.

Herb-Crusted Basa with Roasted Vegetables

Herb-crusted basa offers a quick, elegant dinner that feels fancy without the fuss. Here’s my foolproof method for perfectly flaky fish with caramelized vegetables every time.

Ingredients

– 4 basa fillets (thawed if frozen—I find they cook more evenly this way)
– 1/4 cup panko breadcrumbs (these give the best crunch)
– 2 tbsp fresh parsley, finely chopped (don’t sub dried—fresh makes all the difference)
– 1 tsp dried thyme
– 1/2 tsp garlic powder
– 1/4 cup grated Parmesan cheese (the real stuff melts better)
– 2 tbsp olive oil, divided
– 1 lb baby potatoes, halved (I leave the skins on for texture)
– 2 cups broccoli florets
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F. 2. Toss halved baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. 3. Roast potatoes for 15 minutes—this gives them a head start since they take longer than other veggies. 4. While potatoes roast, mix panko, parsley, thyme, garlic powder, and Parmesan in a shallow bowl. 5. Pat basa fillets completely dry with paper towels (this helps the crust stick better). 6. Brush fillets lightly with remaining 1 tbsp olive oil. 7. Press herb mixture firmly onto the top of each fillet. 8. Remove baking sheet from oven and add broccoli florets to the potatoes. 9. Place herb-crusted basa fillets on the same baking sheet, nestled among the vegetables. 10. Return to oven and bake for 12-15 minutes, until fish flakes easily with a fork and crust is golden. 11. Squeeze fresh lemon juice over everything just before serving. The crispy herb crust gives way to tender, flaky fish while the roasted vegetables develop sweet, caramelized edges. Try serving over quinoa or with a simple arugula salad for a complete meal that always impresses.

Basa Fish in Tomato and Olive Sauce

Tender basa fillets simmered in a vibrant tomato and olive sauce make for a quick, satisfying weeknight meal. This Mediterranean-inspired dish comes together in under 30 minutes with minimal prep. The briny olives and sweet tomatoes create a balanced sauce that perfectly complements the mild fish.

Ingredients

– 1 lb basa fillets (thawed if frozen – I find they cook more evenly this way)
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced (fresh is always better than jarred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1/2 cup pitted kalamata olives, halved (I prefer these for their bold flavor)
– 1/4 cup dry white wine
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– 1/4 cup fresh parsley, chopped
– Salt to season

Instructions

1. Pat basa fillets completely dry with paper towels and season both sides with salt.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Cook fillets for 3 minutes per side until golden brown, then transfer to a plate.
4. Add chopped onion to the same skillet and cook for 4 minutes until softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in white wine to deglaze the pan, scraping up any browned bits.
7. Add diced tomatoes with their juices, olives, oregano, and red pepper flakes.
8. Simmer the sauce for 5 minutes until slightly thickened.
9. Return basa fillets to the skillet, nestling them into the sauce.
10. Cover and cook over medium-low heat for 6-8 minutes until fish flakes easily with a fork.
11. Stir in chopped parsley just before serving.

Keep the fish moist and flaky by not overcooking it in the final simmer. The briny olives cut through the sweet tomatoes beautifully, while the tender basa soaks up all the Mediterranean flavors. Serve over couscous or with crusty bread to soak up every bit of the sauce.

Baked Basa with Lemon Dill Sauce

Oven-baked basa fillets get a fresh lift from a zesty lemon dill sauce. This simple fish dish comes together with minimal effort for a healthy weeknight dinner. You’ll love how the bright sauce cuts through the mild, flaky fish.

Ingredients

– 4 basa fillets (about 1.5 lbs total), pat them dry—this helps the seasoning stick
– 2 tbsp olive oil, extra virgin is my go-to for its fruity notes
– 1 tsp kosher salt, I prefer it over table salt for even distribution
– ½ tsp black pepper, freshly ground if you have it
– 2 lemons, one sliced thin for baking, one juiced for the sauce
– ¼ cup fresh dill, chopped (dried works in a pinch but fresh is brighter)
– ½ cup Greek yogurt, full-fat gives the sauce a creamier texture
– 1 garlic clove, minced finely so it blends smoothly into the sauce
– 2 tbsp mayonnaise, this adds richness and helps emulsify the sauce

Instructions

1. Preheat your oven to 400°F.
2. Pat the basa fillets completely dry with paper towels.
3. Drizzle the olive oil evenly over both sides of the fillets.
4. Sprinkle the salt and pepper evenly over the fillets.
5. Arrange the lemon slices in a single layer on a baking sheet.
6. Place the seasoned fillets on top of the lemon slices.
7. Bake for 12–15 minutes, until the fish flakes easily with a fork.
8. While the fish bakes, combine the Greek yogurt, mayonnaise, minced garlic, and lemon juice in a small bowl.
9. Stir in the chopped dill until the sauce is smooth.
10. Let the baked fish rest for 2 minutes before serving.
11. Spoon the lemon dill sauce over the hot fillets.

You’ll notice the fish stays incredibly moist from baking on lemon slices. The sauce provides a tangy, herbaceous contrast that elevates the mild basa. Try serving it over quinoa with roasted asparagus for a complete meal.

Pan-Seared Basa with Mango Salsa

Ready for a quick, vibrant dinner that feels fancy without the fuss? Pan-seared basa with mango salsa delivers fresh flavors in under 30 minutes. This dish balances mild fish with a sweet, zesty topping that’s perfect for busy weeknights.

Ingredients

– 2 basa fillets (about 6 oz each), patted dry—this helps get that perfect sear
– 1 tbsp olive oil, my go-to for high-heat cooking
– 1/2 tsp kosher salt, I prefer it for its even distribution
– 1/4 tsp black pepper, freshly ground if you have it
– 1 ripe mango, diced small—choose one that gives slightly when pressed
– 1/4 cup red onion, finely chopped for a sharp bite
– 1 jalapeño, seeded and minced (leave seeds if you like heat)
– 2 tbsp fresh cilantro, chopped right before using to keep it bright
– 1 tbsp lime juice, freshly squeezed for the best zing

Instructions

1. Season both sides of the basa fillets evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place fillets in the skillet and cook undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip the fillets using a thin spatula and cook for another 3–4 minutes until opaque and flaky.
5. Tip: Press gently on the thickest part—if it flakes easily, it’s done. Avoid overcrowding the pan for even browning.
6. While fish cooks, combine mango, red onion, jalapeño, cilantro, and lime juice in a medium bowl.
7. Stir salsa gently to mix without crushing the mango—let it sit 5 minutes to meld flavors.
8. Tip: Taste salsa before adding salt; the lime often provides enough acidity.
9. Remove fish from skillet and transfer to plates immediately to prevent overcooking.
10. Top each fillet generously with mango salsa just before serving.
11. Tip: For extra crunch, serve with a side of lightly salted tortilla chips. A final squeeze of lime brightens everything. Amazingly tender basa pairs with the salsa’s juicy sweetness, while the jalapeño adds a subtle kick. Try it over a bed of cilantro-lime rice or alongside black beans for a complete meal.

Basa Fish in Creamy White Wine Sauce

Mild basa fillets transform into something extraordinary when bathed in this creamy white wine sauce. This restaurant-quality dish comes together in under 30 minutes, making it perfect for busy weeknights. The delicate fish pairs beautifully with the rich, aromatic sauce that’s surprisingly simple to master.

Ingredients

– 4 basa fillets (about 1.5 lbs total – I always pat them extra dry for better searing)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1/2 cup dry white wine (I prefer Sauvignon Blanc for its crisp acidity)
– 1 cup heavy cream (room temperature blends more smoothly)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 2 tbsp fresh parsley, chopped (save some for garnish)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat basa fillets completely dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place fillets in the hot skillet and cook for 3-4 minutes until golden brown on one side.
4. Flip fillets carefully and cook for another 2-3 minutes until opaque throughout.
5. Transfer fish to a plate and reduce heat to medium.
6. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
7. Pour in white wine, scraping up any browned bits from the bottom of the pan.
8. Simmer wine for 2 minutes until reduced by half.
9. Stir in heavy cream and bring to a gentle bubble.
10. Add Parmesan cheese and whisk continuously until smooth and slightly thickened, about 2 minutes.
11. Return fish to the skillet and spoon sauce over the fillets.
12. Simmer for 1 minute to reheat the fish.
13. Stir in chopped parsley just before serving.
14. Remove from heat and serve immediately. Creamy and luxurious, this sauce clings perfectly to the tender basa flakes. Consider serving over angel hair pasta to soak up every drop of the velvety sauce, or alongside roasted asparagus for a complete meal that feels indulgent yet effortless.

Grilled Sweet and Spicy Basa Skewers

Kick off grilling season with these perfectly balanced skewers that deliver sweet heat in every bite. Basa’s mild flavor makes it the ideal canvas for bold marinades, while grilling gives it that irresistible char. You’ll have these ready faster than your grill heats up.

Ingredients

– 1.5 lbs basa fillets, cut into 1-inch cubes (I prefer fresh over frozen for better texture)
– 1/4 cup soy sauce (low-sodium works great if you’re watching salt)
– 3 tbsp honey (local wildflower honey adds nice floral notes)
– 2 tbsp sriracha (adjust this based on your heat tolerance)
– 2 tbsp olive oil (extra virgin gives better flavor)
– 3 garlic cloves, minced (fresh minced beats jarred every time)
– 1 tsp grated ginger (I keep ginger frozen for easy grating)
– 1/2 tsp black pepper (freshly cracked makes a difference)
– 1 red bell pepper, cut into 1-inch pieces (use orange or yellow for color variation)
– 1 red onion, cut into 1-inch chunks (soak in ice water for 10 minutes to reduce sharpness)
– 8 wooden skewers, soaked in water for 30 minutes (metal skewers work too but wood gives that rustic look)

Instructions

1. Soak 8 wooden skewers in water for exactly 30 minutes to prevent burning.
2. Whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp sriracha, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp black pepper in a medium bowl.
3. Cut 1.5 lbs basa fillets into uniform 1-inch cubes for even cooking.
4. Add basa cubes to the marinade, coating each piece thoroughly.
5. Cover the bowl and refrigerate for 20 minutes—no longer or the acid will start cooking the fish.
6. While fish marinates, cut 1 red bell pepper and 1 red onion into 1-inch chunks.
7. Preheat your grill to medium-high heat, about 400°F.
8. Thread marinated basa cubes alternately with pepper and onion pieces onto soaked skewers.
9. Leave about 1/4 inch between pieces to ensure even heat circulation.
10. Place skewers on the hot grill and cook for 3 minutes undisturbed.
11. Flip skewers using tongs and cook for another 3 minutes.
12. Brush any remaining marinade over skewers during the last minute of cooking.
13. Remove skewers when fish flakes easily with a fork and has visible grill marks.
14. Let skewers rest for 2 minutes before serving to allow juices to redistribute.

Zesty and tender, these skewers offer a satisfying contrast between the flaky fish and crisp vegetables. The caramelized edges from the honey marinade create little pockets of sweet-spicy intensity. Serve them over coconut rice or stuff into warm tortillas with shredded cabbage for a quick fish taco twist.

Mediterranean Basa Fish with Capers and Olives

Bold flavors meet simple preparation in this Mediterranean-inspired basa dish. Busy weeknights call for recipes that deliver maximum taste with minimal effort. This one-pan wonder brings the vibrant tastes of the Mediterranean to your table in under 30 minutes.

Ingredients

– 4 basa fillets (about 6 oz each) – I prefer fresh over frozen for better texture
– 3 tbsp extra virgin olive oil – my go-to for Mediterranean cooking
– 1 lemon – room temp for easier juicing
– ¼ cup capers – drained but not rinsed to keep that briny punch
– ½ cup Kalamata olives – pitted and halved for easier eating
– 3 garlic cloves – thinly sliced for quick infusion
– 1 tsp dried oregano – crush between your fingers to wake up the oils
– ¼ tsp red pepper flakes – adjust based on your heat preference
– Salt and black pepper – freshly ground always

Instructions

1. Pat basa fillets completely dry with paper towels – this ensures a perfect sear.
2. Season both sides of fillets generously with salt, black pepper, and dried oregano.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Place fillets in the hot skillet and cook for 3-4 minutes without moving them.
5. Flip fillets when edges turn opaque and bottoms develop golden-brown crust.
6. Add remaining 1 tablespoon olive oil to the skillet around the fish.
7. Scatter garlic slices, capers, and olives around the fish immediately.
8. Cook for 2 minutes until garlic becomes fragrant but not browned.
9. Squeeze juice from half the lemon directly over the fish and aromatics.
10. Sprinkle red pepper flakes evenly across the skillet.
11. Reduce heat to medium and cook for another 2-3 minutes until fish flakes easily.
12. Remove skillet from heat and let rest for 1 minute before serving. Marvel at how the flaky white fish soaks up the briny, citrusy sauce. The capers provide little bursts of saltiness that complement the mild basa perfectly. Serve this over couscous or with crusty bread to soak up every drop of that flavorful pan sauce.

Parmesan-Crusted Basa with Pesto

Baked parmesan-crusted basa is one of those weeknight heroes that feels fancy but comes together in minutes. The crispy golden crust pairs perfectly with the vibrant pesto sauce, making this dish both impressive and approachable for busy cooks.

Ingredients

– 2 basa fillets (about 6 oz each), I always pat them dry thoroughly for better crust adhesion
– 1/2 cup grated parmesan cheese, freshly grated melts so much better than pre-shredded
– 1/4 cup panko breadcrumbs, these create the lightest, crispiest texture
– 1 large egg, I prefer room temperature for even coating
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 1/4 cup prepared basil pesto, homemade or quality store-bought works
– 1/2 tsp garlic powder, adds depth without burning
– 1/4 tsp black pepper, freshly ground for maximum flavor

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the basa fillets completely dry with paper towels—this ensures the crust sticks properly.
3. In a shallow bowl, whisk the egg until smooth and frothy.
4. Combine parmesan, panko, garlic powder, and black pepper in a separate bowl.
5. Dip each basa fillet into the egg mixture, coating both sides evenly.
6. Press the egg-coated fillets into the parmesan mixture, ensuring full coverage on all sides.
7. Place the coated fillets on the prepared baking sheet.
8. Drizzle olive oil evenly over the top of each fillet.
9. Bake at 400°F for 12-15 minutes until the crust is golden brown and fish flakes easily with a fork.
10. Heat the pesto in a small saucepan over low heat for 2 minutes until warmed through.
11. Drizzle the warm pesto over the baked fillets immediately before serving.

Crispy on the outside and tender within, the parmesan crust provides a savory crunch that contrasts beautifully with the moist basa. The basil pesto adds a fresh, herbaceous note that cuts through the richness—try serving it over lemon-zested quinoa or alongside roasted cherry tomatoes for a complete meal that feels restaurant-worthy.

Basa Fish Chowder with Sweet Corn and Potatoes

Forget complicated seafood soups—this chowder delivers creamy comfort with minimal fuss. Frozen basa fillets make it affordable, while sweet corn and potatoes create that classic chowder heartiness. You’ll have dinner ready in under an hour.

Ingredients

– 1 lb frozen basa fillets, thawed (I pat them dry thoroughly to prevent steaming)
– 2 cups fresh or frozen sweet corn kernels (frozen works perfectly here)
– 2 medium Yukon gold potatoes, diced into ½-inch cubes (they hold their shape better than russets)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream
– 3 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 tsp smoked paprika
– ½ tsp dried thyme
– ¼ cup fresh parsley, chopped
– Salt and black pepper

Instructions

1. Melt butter in a large Dutch oven over medium heat until foaming subsides.
2. Add chopped onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook out raw flour taste.
5. Gradually whisk in chicken broth until smooth with no lumps remaining.
6. Add diced potatoes, smoked paprika, and dried thyme to the pot.
7. Bring to a boil, then reduce heat to maintain a simmer.
8. Cover and simmer for 15 minutes until potatoes are fork-tender.
9. Cut basa fillets into 1-inch chunks while potatoes cook.
10. Add corn and fish chunks to the pot, gently stirring to combine.
11. Simmer uncovered for 8 minutes until fish flakes easily with a fork.
12. Pour in heavy cream and heat through for 3 minutes without boiling.
13. Stir in chopped parsley and season with salt and black pepper.
14. Remove from heat and let stand for 5 minutes to thicken slightly.

Nothing beats the creamy texture against the tender fish chunks. Next time, try serving it in bread bowls for that extra cozy factor—the slight sweetness of the corn really shines through.

Sesame Soy Glazed Basa with Stir-Fried Greens

Firm basa fillets get a glossy, savory-sweet treatment in this quick weeknight dinner. Forget complicated marinades—this simple glaze comes together in minutes while the fish cooks. Pair it with crisp stir-fried greens for a complete meal that feels restaurant-worthy.

Ingredients

– 2 basa fillets (about 6 oz each, I prefer thicker cuts for better searing)
– 3 tbsp soy sauce (low-sodium works well if you’re watching salt)
– 1 tbsp toasted sesame oil (don’t skip the toasting—it makes all the difference)
– 2 tsp honey (warm the jar in hot water if it’s crystallized)
– 1 tbsp rice vinegar (my secret for balancing the sweetness)
– 2 cloves garlic, minced (freshly minced releases the most flavor)
– 1 tsp grated ginger (I keep peeled ginger frozen for easy grating)
– 4 cups mixed greens (kale and bok choy are my favorites for texture)
– 1 tbsp vegetable oil (high smoke point prevents burning)
– 1 tsp sesame seeds (for topping, toasted if you have time)

Instructions

1. Pat basa fillets completely dry with paper towels. Tip: Dry fish creates the best sear and prevents sticking.
2. Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
3. Place fillets in the hot skillet and cook undisturbed for 4 minutes until golden brown on the bottom.
4. Flip fillets carefully using a thin spatula and cook for another 3 minutes.
5. While fish cooks, whisk together soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger in a small bowl.
6. Pour glaze mixture over the fish in the skillet, tilting the pan to distribute evenly.
7. Simmer for 2 minutes until glaze thickens and coats the fish, spooning sauce over the top repeatedly. Tip: Constant spooning builds layers of flavor.
8. Transfer glazed fish to a clean plate, leaving any remaining glaze in the skillet.
9. Add mixed greens to the same skillet and stir-fry over high heat for 2 minutes until just wilted. Tip: Using the same pan infuses greens with residual glaze flavor.
10. Serve fish over greens, drizzling with any remaining pan sauce and sprinkling with sesame seeds. Oily, glossy fish flakes apart at the touch of a fork, contrasting with the crisp-tender greens. The sweet-savory glaze caramelizes beautifully against the mild basa. For a complete meal, serve over steamed jasmine rice to soak up every drop of the addictive sauce.

Smoky Paprika Basa with Quinoa Salad

Smoky paprika transforms simple basa into a weeknight hero. This flaky fish pairs perfectly with nutty quinoa and crisp vegetables for a complete meal that comes together in under 30 minutes. Skip the complicated techniques—this is all about bold flavors with minimal effort.

Ingredients

– 2 basa fillets (fresh or thawed, pat them dry for better searing)
– 1 tbsp smoked paprika (the good stuff makes all the difference)
– 1 tsp garlic powder (I always keep this handy for quick seasoning)
– 1/2 tsp salt (coarse sea salt adds nice texture)
– 1 tbsp olive oil (extra virgin for that fruity finish)
– 1 cup quinoa (rinsed well to remove bitterness)
– 2 cups water (cold works fine)
– 1 cucumber (I prefer English cucumbers for fewer seeds)
– 1/2 red onion (soaked in ice water to mellow the bite)
– 2 tbsp lemon juice (freshly squeezed, about one lemon)
– 1/4 cup chopped parsley (flat-leaf holds up better)

Instructions

1. Rinse 1 cup quinoa under cold water until water runs clear.
2. Combine rinsed quinoa and 2 cups water in medium saucepan.
3. Bring quinoa to boil over high heat, then reduce to simmer.
4. Cover saucepan and cook quinoa for 15 minutes until water is absorbed.
5. Remove quinoa from heat and let stand covered for 5 minutes.
6. Fluff quinoa with fork and spread on baking sheet to cool.
7. Pat 2 basa fillets completely dry with paper towels.
8. Mix 1 tbsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp salt in small bowl.
9. Rub spice mixture evenly over both sides of basa fillets.
10. Heat 1 tbsp olive oil in large skillet over medium-high heat.
11. Place seasoned basa fillets in hot skillet skin-side down.
12. Cook basa for 4 minutes until edges appear opaque.
13. Flip basa fillets carefully using spatula.
14. Cook second side for 3 minutes until fish flakes easily.
15. Dice 1 cucumber into 1/4-inch pieces while fish cooks.
16. Thinly slice 1/2 red onion after soaking in ice water for 10 minutes.
17. Combine cooled quinoa, diced cucumber, and sliced onion in large bowl.
18. Add 2 tbsp lemon juice and 1/4 cup chopped parsley to quinoa mixture.
19. Toss quinoa salad gently until evenly combined.
20. Divide quinoa salad between two plates and top with cooked basa.
Make this dish your own by adding avocado slices or swapping parsley for cilantro. The smoky crust contrasts beautifully with the fresh, lemony quinoa salad. Serve immediately while the fish skin stays crisp against the cool grains.

Coconut and Lime Marinated Basa

Just when you need a quick escape to the tropics, this coconut and lime marinated basa delivers. Juicy white fish gets transformed with bright citrus and creamy coconut flavors in under 30 minutes. Perfect for busy weeknights when you crave something special without the fuss.

Ingredients

• 2 basa fillets (about 6 oz each) – I always pat them dry first for better searing
• 1/2 cup full-fat coconut milk – the canned kind gives the richest flavor
• 3 tbsp fresh lime juice – about 2 juicy limes squeezed right before using
• 2 tbsp olive oil – extra virgin is my go-to for both marinade and cooking
• 3 garlic cloves, minced – fresh only, the pre-minced stuff just doesn’t compare
• 1 tsp grated ginger – I keep a knob in the freezer for easy grating
• 1/2 tsp salt – fine sea salt distributes most evenly
• 1/4 tsp black pepper – freshly cracked makes all the difference
• 2 tbsp chopped cilantro – save some for garnish, it makes the dish pop

Instructions

1. Whisk coconut milk, lime juice, 1 tbsp olive oil, garlic, ginger, salt, and pepper in a medium bowl until fully combined.
2. Place basa fillets in a shallow dish and pour marinade over them, making sure both sides are coated.
3. Cover the dish with plastic wrap and refrigerate for exactly 15 minutes – any longer and the lime juice will start to cook the fish.
4. Heat remaining 1 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
5. Remove fish from marinade, letting excess drip off, and place in the hot skillet.
6. Cook for 4 minutes without moving until the edges turn opaque and the bottom develops golden-brown spots.
7. Flip fillets carefully using a thin spatula – they’re delicate when nearly cooked through.
8. Cook for another 3-4 minutes until the fish flakes easily with a fork and reaches 145°F internally.
9. Transfer fish to plates and sprinkle with chopped cilantro while still hot.

Velvety coconut milk creates a tender, flaky texture that contrasts beautifully with the zesty lime kick. The delicate basa soaks up all those tropical flavors while staying moist and firm. Serve it over jasmine rice to catch every drop of the aromatic sauce, or stuff into warm tortillas with shredded cabbage for fish tacos that’ll transport you straight to the beach.

Honey Mustard Glazed Basa Fillets

Crisp, flaky basa fillets get a sweet-savory upgrade with this simple honey mustard glaze. Perfect for busy weeknights when you want something impressive without the fuss. This recipe comes together in under 20 minutes from start to finish.

Ingredients

– 4 basa fillets (about 1.5 lbs total) – I prefer thicker cuts for better texture
– 1/4 cup honey – local raw honey adds wonderful floral notes
– 2 tbsp Dijon mustard – the grainy texture makes the glaze pop
– 1 tbsp olive oil – extra virgin is my go-to for better flavor
– 1 tsp smoked paprika – adds subtle smokiness without overpowering
– 1/2 tsp garlic powder – I always keep this handy for quick seasoning
– 1/4 tsp black pepper – freshly ground gives the best flavor
– 1/2 tsp salt – kosher salt distributes more evenly

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the basa fillets completely dry with paper towels – this helps the glaze stick better.
3. In a small bowl, whisk together honey, Dijon mustard, olive oil, smoked paprika, garlic powder, black pepper, and salt until smooth.
4. Brush the honey mustard mixture evenly over both sides of each fillet, using all the glaze.
5. Arrange the glazed fillets in a single layer on the prepared baking sheet.
6. Bake at 400°F for 12-15 minutes until the fish flakes easily with a fork and the glaze is bubbly.
7. Check for doneness at 12 minutes – basa cooks quickly and can dry out if overdone.
8. Remove from oven and let rest for 2 minutes before serving to allow juices to redistribute.

Keep the leftover glaze in the fridge for up to a week – it’s fantastic on chicken or roasted vegetables too. The fish emerges tender and moist with a caramelized, slightly sticky crust that balances sweet and tangy perfectly. Serve over quinoa with steamed broccoli for a complete meal, or flake into tacos with crunchy slaw for a fun twist.

Basa Fish Provencal with Herbs de Provence

Forget complicated fish dishes—this Basa Provencal delivers French bistro flavors with minimal effort. Fresh herbs and lemon transform mild basa into something special. You’ll have dinner ready in under 30 minutes.

Ingredients

– 2 Basa fillets (I prefer thawed if frozen—pat them dry thoroughly)
– 2 tbsp extra virgin olive oil (my go-to for Mediterranean dishes)
– 1 tsp Herbs de Provence (crush between fingers to release more aroma)
– 1 lemon (room temp slices more easily)
– 2 garlic cloves (freshly minced makes all the difference)
– 1/4 cup white wine (a dry Sauvignon Blanc works perfectly)
– 1 tbsp butter (salted butter adds nice depth)
– Fresh parsley for garnish (chop right before using)

Instructions

1. Pat basa fillets completely dry with paper towels—this ensures crispy skin.
2. Season both sides of fillets generously with salt, pepper, and Herbs de Provence.
3. Heat olive oil in large skillet over medium-high heat until shimmering.
4. Place fillets in hot oil and cook for 3-4 minutes without moving them.
5. Flip fillets carefully when edges turn opaque and cook 2-3 more minutes.
6. Remove fish to plate and reduce heat to medium.
7. Add minced garlic to skillet and cook 30 seconds until fragrant.
8. Pour in white wine, scraping up browned bits from pan bottom.
9. Simmer wine 1-2 minutes until reduced by half.
10. Squeeze juice from half the lemon directly into the sauce.
11. Whisk in butter until sauce becomes glossy and slightly thickened.
12. Return fish to skillet and spoon sauce over fillets.
13. Garnish with remaining lemon slices and fresh parsley.
14. Let rest 2 minutes before serving to absorb flavors.
Light, flaky fish gets elevated by that vibrant herbed butter sauce. The crispy edges contrast beautifully with the tender interior. Serve over couscous to soak up every drop of that lemony pan sauce, or with crusty bread for a truly Provencal experience.

Conclusion

Unleash your culinary creativity with these 35 versatile basa fish recipes perfect for any occasion! From quick weeknight dinners to impressive entertaining dishes, there’s something for every taste and skill level. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share this collection on Pinterest for your fellow food lovers to discover!