This recipe is my take on a dish I first came across as “Vietnamese fish”, and it has quickly become one of my favourite ways to cook basa. It is fresh, zingy, and full of flavour, but it is also really simple to pull together. You get tender pieces of fish cooked quickly in a hot pan until lightly caramelised and glossy, then served with a crisp, refreshing salad that soaks up all the same bold flavours.
The marinade does most of the work here. Lime zest and juice bring that sharp freshness, soy sauce adds deep savoury saltiness, and a spoon of sugar gives the dressing balance and helps the fish glaze slightly as it cooks. Garlic, ginger, and chilli flakes add warmth and a gentle kick that runs through the whole dish without overpowering it. It tastes bright and punchy, the kind of flavour that makes you want to go straight in for another bite.
One of the best things about this recipe is how efficiently it comes together. You make the marinade once, then split it. One half becomes a quick dressing for the vegetables. The radishes, cucumber, and carrot ribbons soften just slightly while still staying crunchy, which gives the dish a lovely texture and keeps everything feeling light. The remaining marinade coats the basa, which you chop into bite sized chunks so it cooks quickly and evenly.
Once the fish hits a hot wok or frying pan, it only needs a short cook to turn golden and glossy. Served over rice with the crunchy salad, it is fresh, satisfying, and perfect for a quick dinner that still feels a bit special.
Vietnamese Inspired Lime, Ginger and Soy Basa with Crunchy Salad
Ingredients
- 1 lime
- 1 tbsp sugar
- 2 tbsp olive oil
- 4 tbsp soy sauce
- 1 tsp chilli flakes
- 2 cloves of garlic
- 2 cm ginger
- 1 carrot
- 1/2 cucumber
- 200 g mini radish
- 2 Basa fillets
Instructions
- In a bowl, add the zest and juice of a lime, sugar, soy sauce, olive oil, chilli flakes and ginger. Mix together to make the marinade.
- Add half the marinade to another bowl and add the sliced mini radishes, sliced cucumber and peeled carrot ribbons to the marinade. Season with salt and mix well.
- Chop the Basa fillets into bite size chunks and add to the remaining marinade.
- Heat a wok or frying pan over a high heat and add the marinaded Basa and allow to fry, turning occasionally
- Serve the Basa over rice with the radish, cucumber and carrot salad
