Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.

  • 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.

  • 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.

Nutrition Facts

338 calories; 19.1 g protein; 10.5 g carbohydrates; 58.6 mg cholesterol; 379.9 mg sodium. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2006
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!! Read More
(58)

Most helpful critical review

Rating: 3 stars
07/15/2007
Great technique but use cod or another white fish - basa can originate where fish farming practices are questionable (eg China). Read More
(27)
87 Ratings
  • 5 star values: 48
  • 4 star values: 25
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/22/2006
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!! Read More
(58)
Rating: 5 stars
06/22/2006
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!! Read More
(58)
Rating: 4 stars
01/11/2007
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. Read More
(44)
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Rating: 4 stars
06/25/2010
This recipe is super easy and quick to make!! I used panko (japanese breadcrumbs) instead of the melba toast and I amped up the sauce a bit with extra hot sauce some lemon juice and a dash of cayenne. My husband and I really loved it and will use this recipe on other white fish like tilapia and sole. Read More
(33)
Rating: 3 stars
07/15/2007
Great technique but use cod or another white fish - basa can originate where fish farming practices are questionable (eg China). Read More
(27)
Rating: 4 stars
01/26/2009
This recipe was very yummy. We had never had basa before but it is a tasty fish. Just a few revisions to the original recipe: I used 1/8 c. light mayo and 1/8 c. light sour cream (instead of 1/4 c. mayo) used chipolte mustard and omitted the hot sauce and also used breadcrumbs instead of the toasts. Turned out fantastic! Read More
(19)
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Rating: 5 stars
03/03/2010
My husband and I took one bite of this and agreed that it tastes like we ordered it at a restaurant. We didn't have Melba toast so we just used crushed bread crumbs (shake and bake). I also couldn't find any capers at my grocery store. The sauce tasted great without them. We will definitely be having this again. Read More
(14)
Rating: 5 stars
11/21/2013
First of all, perhaps it’s just a personal aversion, but I did not, would not, could not use basa, “Vietnamese catfish.” Halibut was a much more appealing option to me, tho’ any mild flavored white fish such as haddock, cod or orange roughy could also easily be substituted. (Would not, could not, use tilapia either) That said…this was so good it was memorable. The sauce, in my mind, was exceptionally delicious, the ideal complement for the crispy, delicately flavored fish. I did incorporate my own tweaks – extra capers in the sauce, and Panko crumbs rather than Melba toast – not that I necessarily have anything against Melba toast. More important than the type of crumbs used, I moistened them with olive oil, then added the minced garlic and fresh, chopped parsley. I just placed this atop the halibut rather than rolling the filet entirely in the crumbs. I think all of this ensured they were extra super crispy and I don’t think using essentially half as much crumbs was any sacrifice at all. I served this with simple pasta with Parmesan and garlic and oven roasted asparagus. This meal, this fish, was absolutely, positively exquisite. Read More
(13)
Rating: 5 stars
01/13/2009
Sensational! I made this a few nights ago and the fiance loved it! The sauce is very similar to "fry sauce" that Americans love. To lighten it up however I used half mayo half plain yogurt (next time I'll stick to the recipe because it became a little runny). I didn't have any Melba toast or crackers on hand so instead I used finely crushed corn flakes. It tasted great compared to the usual bread-and-fry. This is the standard now for making Basa at my place! Read More
(13)
Rating: 5 stars
09/28/2004
Tasty tasty sauce! My wife loved it even without the melba crumbs. Must make a point of trying them next time. Read More
(10)