Ingredients:

  • 1 can (13.5 fl oz / 400 ml) full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 red chili, finely chopped (optional)
  • 1 tablespoon fish sauce (optional, or soy sauce)
  • 1 teaspoon brown sugar
  • ½ teaspoon ground turmeric
  • Salt and freshly ground black pepper to taste
  • 4 Basa fillets (approx. 6 oz / 170g each), skinless
  • 1 tablespoon vegetable oil (or coconut oil)
  • 1 tablespoon butter (unsalted)
  • Fresh cilantro leaves, chopped (optional)
  • Lime wedges (optional)
  • Toasted sesame seeds (optional)
  • Chopped Peanuts (Optional)

Instructions:

  1. In a mixing bowl, whisk together coconut milk, lime juice, ginger, garlic, chili (if using), fish sauce (or soy sauce), brown sugar, turmeric, salt, and pepper.
  2. Place Basa fillets in a shallow dish or zip-top bag. Pour the marinade over the fish, ensuring each fillet is well coated. Marinate in the refrigerator for at least 30 minutes.
  3. Remove the fish from the refrigerator and let it sit at room temperature for 10 minutes before cooking.
  4. Heat vegetable oil and butter in a large skillet over medium-high heat.
  5. Carefully place the marinated Basa fillets in the hot skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and the fish is cooked through (flakes easily with a fork, or reaches an internal temperature of 145°F / 63°C).
  6. Garnish with fresh cilantro, lime wedges, and toasted sesame seeds (optional). Serve immediately.