I started cooking basa because it was the cheapest fish at my local store. That’s it. No fancy reason.
I was trying to eat more protein without spending a fortune, and basa was usually under five bucks for two fillets.
But the problem? It tastes like absolutely nothing on its own. So I’ve spent the past year figuring out how to make it actually worth eating.
Some experiments failed spectacularly. But I’ve also landed on some really solid recipes that I make on repeat now.
If you’re looking for good (and easy) basa fish recipes that don’t require a culinary degree, you’re in the right place.
Why Choose Basa Fish?
Basa is a smart choice for your kitchen and your health.
This lean white fish packs plenty of protein while staying low in calories, perfect for anyone watching their waistline without sacrificing nutrition.
Taste-wise, it’s milder and more tender than cod or haddock, with a delicate texture that won’t overpower your seasonings. Think of it as the friendly fish that gets along with everything.
The part I love the most? Basa loves every cooking method you throw at it. Bake it with herbs, grill it with spices, fry it crispy, or steam it gently, it shines every time.
What You’re Actually Getting When You Eat Basa: Nutritional Info
Per 100g of cooked basa, you’re looking at:
- Around 90-100 calories
- 15-18g protein
- 2-3g fat (mostly the good kind)
- 0g carbs
- Some omega-3s (not salmon levels, but they’re there)
It’s lean protein without the calorie load. You can eat a decent portion with rice or potatoes and not feel guilty.
It won’t sit heavy in your stomach either. I’ve had it for lunch plenty of times without feeling sluggish after.
Basa isn’t the healthiest fish out there, but it’s an affordable, lean protein that fits into most eating plans. Good enough for weeknights.
My Signature Basa Fish Recipe: Black Garlic and Pepper Basa with Burnt Scallion Butter and Lime
I started making this because basa is honestly one of the cheapest fish at my grocery store, and I got tired of it tasting like…well, nothing.
The scallions in the recipe make it charred and crispy. Literally turns a boring fish into something that actually has flavor.
Good enough for a weeknight when you don’t want to think too hard.
Total time:20 minutes
Prep time:8 minutes
Ingredients You Need
- Basa fillets– 2 (about 6 oz each)
- Black garlic– 3–4 cloves, or 1 teaspoon black garlic paste
- Butter– 2 tablespoons (unsalted is best)
- Scallions– 3, chopped into 2-inch pieces
- Black pepper– 1½ teaspoons, coarsely cracked (use less if you’re not a pepper fan)
- Lime juice– 2 teaspoons (about half a lime)
- Salt– to taste
- Optional:steamed rice or mashed potatoes for serving
How to Make It
1. Make the black garlic paste
Grab your black garlic cloves and smash them up with the back of a fork or a spoon. Add a tiny pinch of salt to help break them down.
You want a rough paste; it doesn’t need to be smooth.
2. Char the scallions and build the butter
Heat a dry pan over medium-high heat. Toss in your scallion pieces and let them sit without moving them around too much.
You want them blistered and a little blackened in spots (which takes about 2 minutes).
I used to flip them constantly and they’d just steam instead of char, so resist the urge.
Now drop in the butter and let it melt and start to brown lightly (watch it; butter goes from brown to burnt fast). Stir in your black garlic paste and the cracked pepper.
Turn the heat to low and let everything hang out together while you cook the fish.
3. Cook the basa
Pat your fish fillets dry with a paper towel and season both sides lightly with salt.
Heat a separate pan with a splash of oil over medium heat. Lay the fillets down gently and cook for 2–3 minutes per side.
You’ll know they’re done when the fish flakes easily with a fork and looks opaque all the way through.
4. Bring it all together
Put the cooked fish on your plate.
Spoon that burnt scallion-black garlic butter all over the top. This is where all the flavor is, so don’t be stingy. Squeeze the lime juice over everything right before you eat.
Serve it with rice or mashed potatoes if you want something to soak up all that butter.
Allergy Considerations
- Dairy:Contains butter (can swap for olive oil or vegan butter)
- Fish:Obviously contains fish. Basa is a type of catfish
- Alliums:Contains garlic and scallions (part of the onion family)
Pan-Fried & Grilled Basa Fish Recipes
These recipes are all about crisp edges, soft centers, and big flavor in very little time. Perfect for lunch, dinner, or something quick on busy days.
1. Lemon-Butter Pan-Fried Basa
Preparation Time:5 minutes
Cooking Time:10 minutes
Ingredients
- 2 basa fillets
- 2 tablespoons butter
- Juice of 1 lemon
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley (optional)
How to Make It
Pat the fish dry, then season both sides with salt, pepper, and a little lemon zest. Melt butter in a pan on medium heat.
Add the fish and cook for 4–5 minutes on each side until golden and flaky.
Then, serve with mashed potatoes or a green salad.
2. Grilled Garlic Herb Basa
Preparation Time:10 minutes
Cooking Time:12 minutes
Ingredients
- 2 basa fillets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (like oregano or mixed herbs)
- Juice of half a lemon
- Salt and pepper to taste
How to Make It
Mix chopped garlic, olive oil, dried oregano, and a pinch of salt. Rub this all over the basa fillets.
Then, just let them sit for about 5 minutes while your grill heats up. Place on the hot grill and cook for 5–6 minutes on each side.
Don’t move them too much—they’ll get those nice grill marks. Tastes great with roasted vegetables or couscous.
Quick tip:The first time I made this, I skipped the 5-minute rest and the herbs just slid right off on the grill. Give it those few minutes. Trust me, it totally makes a difference.
3. Spicy Kajun Basa Fillets
Preparation Time:5 minutes
Cooking Time:8 minutes
Ingredients
- 2 basa fillets
- 2 teaspoons Cajun seasoning
- 1 tablespoon oil
- Lemon wedges for serving
How to Make It
Sprinkle Cajun seasoning on both sides of the fillets.
Use a mix of paprika, garlic powder, black pepper, and a bit of chilli if you like it spicy. Heat a pan with a bit of oil and cook the fillets for about 4 minutes per side.
Serve hot with rice, salad, or even inside a sandwich.
If you’re sensitive to spice like I am, start with 1 teaspoon of seasoning instead of 2, because you can always add more at the table.
4. Sweet Dijon Basa Fillets
Preparation Time:10 minutes
Cooking Time:10 minutes
Ingredients
- 2 basa fillets
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon garlic powder
- Salt and pepper
- 1 teaspoon olive oil
How to Make It
In a small bowl, mix Dijon mustard, honey, garlic powder, salt, and pepper. Spread the sauce evenly on both sides of the fish.
Heat oil in a pan over medium heat. Add the fillets and cook for about 5 minutes per side, until the sauce caramelizes slightly and the fish flakes easily.
Serve this sweet and tangy Basa with mashed potatoes, green beans, or buttered peas.
5. Cilantro–Mint Green Masala Basa Fish Recipe
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
- 2 basa fillets
- 1 cup cilantro (packed)
- ½ cup mint leaves (packed)
- 1–2 green chilies (adjust to taste)
- 2 cloves garlic
- 1 tablespoon lime juice (or lemon)
- ¼ teaspoon cumin (optional but good)
- 2 tablespoons oil (for pan-frying)
- Salt and pepper
How to Make It
Blend cilantro, mint, green chili, garlic, lime juice, cumin (if using), and a pinch of salt with 1–2 tablespoons water into a thick green paste.
You want it spoonable, not runny.
Pat the fish dry and season both sides with salt and pepper. Heat oil in a pan over medium heat and cook the fillets for 4–5 minutes per side, until opaque and flaky.
Turn the heat to low and spoon the green masala over the fish for the last 30–60 seconds (just enough to warm it).
If you cook it too long, it goes dull and loses that fresh punch (I learned that the hard way).
Serve with plain rice, roasted potatoes, or a simple cucumber-onion salad to balance the heat and herbs.
Baked Basa Delights
These oven-baked recipes are simple, flavorful, and perfect for hands-off cooking. Just prep, bake, and enjoy.
6. Oven-Baked Basa Fish Fillets
Preparation Time:10 minutes
Cooking Time:18 minutes
Ingredients
- 2 basa fillets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon slices for topping
How to Make It
This is my go-to recipe when I don’t feel like standing over the stove. Just slide it in the oven and forget about it.
Preheat your oven to 375°F (190°C). Place the fillets on a baking tray lined with parchment paper. Drizzle olive oil over the top. Sprinkle paprika, garlic powder, salt, and pepper evenly on both sides.
Add lemon slices on top for extra flavor. Bake for 18 minutes or until the fish flakes easily with a fork. Serve it with roasted vegetables or a simple rice pilaf.
7. Parmesan-Crusted Basa
Preparation Time:8 minutes
Cooking Time:20 minutes
Ingredients
- 2 basa fillets
- ¼ cup grated parmesan cheese
- ¼ cup breadcrumbs
- 1 tablespoon olive oil
- ½ teaspoon dried basil
- Salt and pepper to taste
How to Make It
Preheat your oven to 400°F (200°C). Mix parmesan, breadcrumbs, basil, salt, and pepper in a bowl.
Brush the fillets lightly with olive oil, then press the cheese mixture onto the top of each fillet. Place them on a lined baking tray and bake for 18–20 minutes until the top is golden and crispy.
Serve with garlic mashed potatoes or a garden salad.
I tried this without brushing oil first and the crust just fell off, so don’t skip that step.
8. Creamy Garlic Baked Basa
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- ½ cup heavy cream
- 2 basa fillets
- 2 cloves garlic (minced)
- 1 tablespoon butter
- ½ teaspoon dried thyme
- Salt and pepper
How to Make It
Preheat the oven to 375°F (190°C). In a small saucepan, melt the butter and sauté the garlic until soft. Stir in cream, thyme, salt, and pepper. Let it simmer for 1–2 minutes. Place the fillets in a baking dish and pour the sauce over them.
Bake for 15 minutes or until the fish is cooked through. Serve with buttered rice or pasta and a few steamed veggies on the side.
9. Baked Basa Fish Fillets With Parsley
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 1 tablespoon olive oil
- 2 basa fillets
- 1 teaspoon onion powder
- ½ teaspoon chilli flakes (optional)
- Salt and pepper
- Fresh parsley for garnish (optional)
How to Make It
Preheat oven to 375°F (190°C). Lightly oil a baking tray or dish.
Rub olive oil over the fillets and sprinkle with onion powder, salt, pepper, and chilli flakes if using.
Bake for 15 minutes or until the fish is white and flakes easily.
The first few times I made this, I kept checking it every 5 minutes. Honestly, just set a timer and leave it alone. It’ll be fine.
Serve with quinoa, grilled zucchini, or a scoop of creamy potato salad for a full meal.
10. Basa Fish Fillets with Cream Sauce (Tuscan Style)
Preparation Time:12 minutes
Cooking Time:20 minutes
Ingredients
- 2 basa fillets
- 1 tablespoon butter
- 2 cloves garlic (minced)
- ½ cup cream
- ½ cup spinach (chopped)
- ¼ cup sun-dried tomatoes (sliced)
- Salt and pepper to taste
How to Make It
Melt butter in a pan and sauté garlic for a minute. Stir in cream, spinach, and sun-dried tomatoes.
Season with salt and pepper, and simmer for 2–3 minutes. Place Basa fillets in a baking dish and pour the sauce over the top. Bake at 375°F (190°C) for 18–20 minutes.
Lastly, serve this rich and creamy dish with pasta, garlic bread, or warm cooked rice.
11. Italian Style Basa Fillet with Lemon and Olives
Preparation Time:10 minutes
Cooking Time: 15 minutes
Ingredients
- 2 basa fillets
- 1 tablespoon olive oil
- ¼ cup black olives (sliced)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon oregano
- Salt and pepper
How to Make It
Preheat the oven to 375°F (190°C). Place the fillets in a baking dish. Drizzle with olive oil, then top with olives, lemon zest, lemon juice, oregano, salt, and pepper.
Bake for about 15 minutes or until the fish is flaky and cooked through.
Serve with couscous, grilled asparagus, or a fresh tomato salad.
Fair warning: if you’re not an olive person, this might not be for you. My sister picks them all off, but I love them.
Asian-Inspired Curries & Soups
These recipes are warm, comforting, and filled with flavor. They’re great for cozy dinners and taste even better with simple sides like rice or noodles.
12. Thai Green Curry with Basa
Preparation Time: 10 minutes
Cooking Time:20 minutes
Ingredients
- 2 Basa fillets (cut into chunks)
- 1 tablespoon green curry paste
- 1 can (13.5 oz) coconut milk
- 1 teaspoon fish sauce
- 1 cup mixed vegetables (bell pepper, green beans, carrots)
- 1 tablespoon oil
How to Make It
I’ve made this at least a dozen times now. It’s the easiest way to make something that tastes like you actually tried.
Heat oil in a pan and stir in the green curry paste for 1 minute. Add coconut milk and fish sauce, then bring it to a simmer.
Add chopped vegetables and let them cook for 5 minutes. Add the Basa chunks and cook for 8–10 minutes until the fish is soft and flaky.
Serve with warm jasmine rice or rice noodles for a filling and flavorful meal.
13. Indian-Style Basa Masala Curry
Preparation Time: 15 minutes
Cooking Time:25 minutes
Ingredients
- 2 Basa fillets (cut into large pieces)
- 1 onion (finely chopped)
- 2 tomatoes (blended or finely chopped)
- 1 teaspoon ginger garlic paste
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
How to Make It
Heat oil in a pan. Add cumin and chopped onions, and cook until golden. Stir in ginger garlic paste, then add tomatoes, turmeric, and salt.
Let the masala cook down into a thick sauce, then add garam masala and the fish pieces. Cook on low for 10–12 minutes.
Enjoy this curry with basmati rice or hot chapati for a tasty Indian-style meal.
14. Vietnamese Tomato Basa Stew
Preparation Time:10 minutes
Cooking Time:15 minutes
Ingredients
- 2 basa fillets (cut into pieces)
- 2 tomatoes (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon oil
- Salt and pepper
How to Make It
Heat oil in a pan and sauté garlic until golden. Add chopped tomatoes, fish sauce, sugar, salt, and pepper. Cook until the tomatoes break down and form a sauce.
Add the fish and simmer for 10 minutes until the fish is tender and soaked in the tomato base.
The first time I made this, I forgot the sugar and it was way too sharp. That little bit of sweetness really balances everything out and gives the desired Vietnamese flavor.
Serve this sweet and savory dish with steamed rice and a few slices of cucumber on the side.
15. Coconut Basa Soup
Preparation Time:10 minutes
Cooking Time:20 minutes
Ingredients
- 2 basa fillets (cut into small chunks)
- 1 can coconut milk
- 1 stalk lemongrass (cut and bruised)
- 3–4 slices of fresh ginger
- 1–2 Thai chilies (optional)
- 1 tablespoon fish sauce
- 1 cup mushrooms (sliced)
- Juice of 1 lime
- Salt to taste
How to Make It
In a pot, bring coconut milk to a gentle boil. Add lemongrass, ginger, chilies, and mushrooms. Let it simmer for 8–10 minutes. Add the basa chunks and cook for 7–8 minutes more.
Stir in fish sauce and lime juice before turning off the heat. This soup is warm, creamy, and a little spicy. It goes well with steamed jasmine rice or can be eaten on its own as a light main course.
Pro tip:don’t skip bruising the lemongrass – just whack it with the back of your knife a few times. It makes a huge difference in flavor.
Tips & Tricks to Follow While Preparing the Base Every Time
Basa is forgiving, but a few simple tricks will take your cooking from good to great:
- Pat Dry First:Remove excess moisture so the fish browns nicely instead of steaming
- Season Lightly:Salt, pepper, and herbs are usually all you need for this mild fish
- Cook Fast:Basa is done in under 10 minutes – overcooking makes it mushy
- Check with a Fork:When it flakes easily, it’s ready to eat
- Keep It Moist:Use foil or parchment when baking, and limit acidic marinades to 15 minutes max
Follow these basics, and you will serve up tender, flaky basa that tastes like it came from a restaurant kitchen!
Basa Fish Variations and Substitutions
Look, basa is great because it’s cheap and doesn’t taste like much on its own, which means it works with pretty much anything you throw at it.
But sometimes you can’t find it, or maybe you just want to switch things up.
Here’s what I’ve learned from swapping fish around in these recipes.
Fish Substitutions
Tilapia:
This is probably the closest match. Same mild flavor, similar texture, cooks at the same time. I use this interchangeably with basa and honestly can’t tell much difference once it’s seasoned.
Swai:
It’s actually another type of catfish, just like basa. Sometimes it’s even labeled as basa in stores. They’re basically twins.
Cod:
A bit firmer and flakier than basa, but it works well in all these recipes. Just know it might fall apart a little easier, especially in curries and soups.
Make it Vegetarian
Firm Tofu:
My cousin’s go-to.
Press it really well (wrap it in a kitchen towel and put something heavy on top for 15–20 minutes), then cut it into thick slices.
It soaks up marinades like a sponge and gets crispy edges when you pan-fry it. Works in literally every recipe here.
Cauliflower Steaks:
Cut a whole cauliflower into thick slices (about 1 inch). These work really well for baked recipes.
I used them for the Parmesan-crusted recipe once and my sister didn’t even realize it wasn’t fish until halfway through dinner.
Making the Recipes Vegan
Most of these recipes just need a couple simple swaps:
Butter → Vegan butter or olive oil
I use vegan butter in a 1:1 swap and can’t tell the difference. Olive oil works too, just know the flavor will be a bit different.
Cream → Coconut cream or cashew cream
For the creamy recipes, full-fat coconut cream is perfect. If you don’t want the coconut flavor, blend soaked cashews with a little water until smooth. I do about ½ cup cashews to ¼ cup water.
Parmesan → Nutritional yeast or vegan parmesan
For the Parmesan-crusted recipe, I mix nutritional yeast with the breadcrumbs. It doesn’t melt the same way, but you still get that cheesy, savory flavor.
That’s a Wrap
And that’s what I’ve got. These are the recipes I actually use, not just ones that sound good on paper.
Some I make weekly, others maybe once a month when I want something different.
The point is they’re all pretty straightforward and don’t require you to hunt down weird ingredients or spend an hour in the kitchen.
Give a couple a try and adjust them however you want. That’s what I do anyway.
And if you like how it turns out, don’t forget to share it with someone or try another one next time.
Frequently Asked Questions
Can I Pan-Fry Frozen Basa?
No, it should be fully thawed first to cook evenly and avoid sogginess.
Is Basa a Sustainable Choice?
Sometimes. Look for trusted labels or certifications on the package to be sure.
Can I Meal Prep with Basa?
Yes, you can cook it ahead and store it in the fridge for up to 3 days in a sealed container.
How Do I Know When Basa is Fully Cooked?
The fish should turn white all the way through and flake easily with a fork. If it’s still translucent or feels rubbery, give it another minute or two.
Can I Freeze Cooked Basa?
Yes, but the texture gets a bit softer when you reheat it. I usually only freeze it if I’ve made way too much. It’ll keep for about 2 months in the freezer.
What’s the Best Way to Thaw Frozen Basa?
Leave it in the fridge overnight. If you’re in a rush, seal it in a bag and run cold water over it for 20–30 minutes. Don’t use hot water or the microwave because it cooks unevenly that way.
