Crispy Oven-Baked Basa Fish

    30 minutes

    Basa fish (Vietnamese catfish) is sometimes sold under the name bocourti. You could also substitute any other mild-flavoured white fish.

    89 people made this

    Serves: 4 

    • 1/4 cup mayonnaise
    • 1 tablespoon whole grain mustard
    • 1 teaspoon capers
    • 1 teaspoon tomato sauce
    • 1/4 teaspoon paprika
    • 1/4 teaspoon Tabasco
    • 500g basa fish (Vietnamese catfish) fillets
    • 1 1/2 tablespoons olive oil
    • 1 cup finely crushed Melba toast
    • 1 dash salt and pepper to taste
    • 1 clove garlic, minced
    • 1 lemon, sliced

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C.
    2. In a bowl, thoroughly blend the mayonnaise, mustard, capers, tomato sauce, paprika and Tabasco.
    3. Brush the basa fillets with olive oil and roll in the crushed Melba toast to coat. Season with salt and pepper. 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 in English (70)


    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 USA and Canada)


    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 USA and Canada)


    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.  -  24 Jun 2010  (Review from Allrecipes USA and Canada)