Basa Fillets in Chilli Tomato Sauce Recipe

How to make Basa Fillets in Chilli Tomato Sauce


  1. Defrost fish fillets, covered, in fridge, overnight. Remove fillets and pat dry with paper towel, cut fillets in half to give you 6 pieces.
  2. Season the fish with cumin, salt, pepper and lemon juice. Set aside to marinate for half an hour, while you make the sauce.
  3. Into a blender add the diced tomatoes, garlic, parsley, chilli and oil. Blend until smooth.
  4. Heat a saucepan over medium-high heat. Drizzle a few drops of olive oil into the pan and gently heat the chilli flakes and tomato paste for 1 minute. Add the sauce and cook over medium heat, stirring in the sugar. Reduce temperature and simmer for 10 minutes until a thicker consistency is achieved. Season well with salt and pepper.
  5. In a frypan, add some oil and pan fry the marinated basa fillets on medium heat for approximately 6 minutes, or until cooked through.
  6. To serve, either load onto individual serving plates or serve in a single serving dish. Add the sauce first, place the cooked basa fillets on top of the sauce. Garnish with parsley and baby mint leaves and top with sliced red chilli.

*Optional: You can add 1 whole sliced chilli to cook in the sauce, if you prefer more heat and spice. Or just use the single chilli, to garnish.

Recipe: Courtesy of Kelly, ALDI Test Kitchen.