Oriental Baked Basa Fillets with Ginger and Chilli

Serves: 4
Preparation: 10 minutes
Cooking Time: 25 minutes

A type of Catfish found in South East Asia. It has moist, sweet whit flesh, with a mild flavour. Can be used to replace other white fish such as cod or haddock.


  • 4 basa fillets
  • 4 tbsp olive oil salt and pepper
  • juice of 1 lime
  • 2 cloves garlic, peeled and chopped finely
  • thumb sized piece of ginger, peeled and finely chopped
  • large handful of coriander,chopped finely
  • 2 red chillis, deseeded and chopped
  • 4 sticks of lemongrass


  1. Preheat the oven to 180C/350F/gas 4
  2. Put each of the fillets onto a square piece of kitchen foil, which can be folded to cover the whole fish in a parcel. Place each of the parcels onto a large roasting tray.
  3. In a bowl, mix together the olive oil, ginger, garlic, chilli, coriander and lime juice. Add salt and pepper and ensure everything is well combined.
  4. Spoon equal amount of the sauce over each of the fillets, making sure they are well coated.
  5. Gently bash the lemon grass stalks with a wooden spoon to release their fragrance, and place 1 stalk on top of each fillet.
  6. Close the kitchen foil around the fish, and bake for 20-25 minutes until the fish is cooked through.
  7. Serve with rice and salad.

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