Vietnamese Fish Curry with Basa Fillets

About the Dish

Rich, aromatic, and full of Southeast Asian flavors, Vietnamese Fish Curry with Basa Fillets is a vibrant and comforting meal. This Basa dishes recipe features tender basa fillets simmered in a fragrant coconut curry infused with lemongrass, ginger, garlic, and mild spices. The result is a luscious, flavorful curry where the delicate taste of basa fillets is perfectly complemented by the aromatic broth and fresh herbs.

Ideal for a cozy dinner or a weekend gathering, this dish is both hearty and light. The curry can be paired with steamed jasmine rice or crusty bread to soak up the flavorful sauce, making it a complete and satisfying meal. With its balance of spice, creaminess, and freshness, this item recipe is a perfect introduction to Vietnamese-inspired seafood cooking at home.

Prep Time, Cook Time, Servings

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 3

Ingredients

• 500g basa fillets, cut into portions
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 stalks lemongrass, bruised
• 1 tbsp fish sauce
• 1 tbsp curry powder
• 1 cup coconut milk
• 1 cup vegetable or chicken stock
• 1 red chili, sliced
• Fresh coriander for garnish
• Lime wedges for serving

Method

1. Heat oil in a large pan and sauté onion, garlic, and ginger until fragrant.
2. Add lemongrass, curry powder, and fish sauce; stir for 1–2 minutes.
3. Pour in coconut milk and stock, bring to a gentle simmer.
4. Add basa fillets and red chili, cover, and simmer for 8–10 minutes until fish is cooked through.
5. Remove lemongrass stalks, garnish with fresh coriander, and serve with lime wedges alongside steamed rice.

Nutritional Info (per serving, approx.):

• Calories: 380
• Protein: 32g
• Fat: 20g
• Saturated Fat: 12g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 600mg
• Potassium: 650mg
• Carbohydrates: 12g
• Fiber: 2g
• Sugars: 4g
• Vitamin A: 12% DV
• Vitamin C: 20% DV
• Calcium: 6% DV