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Ingredients
14 ounce boneless Basa fillets (400 g)
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1 tablespoon red chili paste
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
2 tablespoons canned tomato puree (or 1 tablespoon tomato paste)
1 tablespoon freshly squeezed lemon juice
Instructions
Preheat the oven to 360 degrees f (180 degrees c).
Rinse basa fillets and drain well.
Arrange the basa fillets on a baking tray in a single layer and dab them with paper tissues to get rid of any extra moisture.
Sprinkle salt and black pepper all over the fish and keep aside for 15 minutes.
Stir together vegetable oil, red chili paste, ginger, garlic, tomato puree, and lemon juice in a bowl.
Brush the marinade on both sides of the fish fillets.
Keep the tray in the middle rack of the oven and bake for 15-20 minutes until the fish is flaky.
Note – If you have a candy thermometer, then check the internal temperature of the cooked fish, it should be 140-145 degrees F (60-65 degrees C).
Garnish with chopped parsley and serve hot with grilled vegetables.
Notes
If you are using the frozen Basa, thaw it and drain all the water. Dab the fish with a kitchen towel to get rid of extra moisture.
You can adjust the quantity of red chili paste as per your taste preference.
You can use any white fish like haddock, catfish, cod, grouper, snapper, tilapia, etc to make this recipe.
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