Caribbean-spiced Coconut Basa
Mild white fish baked with aromatic seasoning in creamy coconut milk. Simple, budget-friendly, and packed with island flavours.
Jump to RecipeWhy Basa deserves more love
Basa, also known as Vietnamese River Cobbler, is a freshwater fish from the catfish family. While it’s widely sold in the UK, it’s still underrated and not particularly well known – a real shame!
With its mild, slightly sweet flavour and firm, flaky texture, basa holds its shape well when cooked. Its gentle taste makes it incredibly versatile, readily absorbing the flavours of sauces and seasonings. I often choose it over cod or haddock – not only is it delicious, it’s also budget-friendly.
A Caribbean twist on a Southeast Asian Fish
Basa is mainly farmed in Southeast Asia, particularly Vietnam, so it’s not a traditional ingredient in Caribbean cuisine. But it pairs beautifully with bold island flavours.
This recipe is inspired by Levi Roots’ Caribbean Carnival Feast, which uses whole seabass. I swap it for basa fillets instead – no gutting required, and almost no chance of finding stray bones.
The beauty of a no-fuss recipe
This dish practically cooks itself. There’s only a small amount of prep:
- Make the spice paste. I’ve adapted this straight from Levi’s recipe. Most ingredients you’ll already have, though you might need to pick up some Caribbean all-purpose seasoning.
- Coat the fish. Let it rest so the flavours can work their magic.
- Add coconut milk. Then the oven does the rest.
The secret weapon: Caribbean all-purpose seasoning
In our house, Caribbean all-purpose seasoning is a staple. My husband has Caribbean roots, so it’s always in the cupboard. True to its name, it works with just about anything – meat, fish, rice, even pasta.
It tastes a bit like Cajun seasoning, though with a slightly gentler kick. The Dunn’s River version, sold in the UK, contains salt, paprika, coriander, mustard, rice flour, onion powder, celery, pimento, and chili extract.
Serving suggestions
When I made this version, I happened to have breadfruit on hand – a rare treat unless you have a Caribbean mother-in-law. More often, I’ll serve it with fried plantain, which is much easier to find, or simple white rice to soak up that flavourful coconut sauce.
For a fresh, crunchy contrast, add a quick sweetcorn salsa on the side.
Final tip: Don’t be afraid to make this recipe your own. Swap the basa for any mild white fish, adjust the spice level to your liking, and enjoy the sunshine flavours right in your kitchen.
Watch the video below to see it being made:
Caribbean-spiced Coconut Basa
2 – 3
servingsMild white fish baked with aromatic seasoning in creamy coconut milk. Simple, budget-friendly, and packed with island flavours.
Ingredients
380g basa fillets (defrosted if not fresh)
200ml coconut milk
- Spice Paste
1tbsp Caribbean all-purpose seasoning
1tbsp mild curry powder
1tsp dried thyme
1tbsp tomato puree
1tbsp lime juice
Salt and pepper, to taste
- Sweetcorn Salsa
1 small tin sweetcorn, drained
1/2 red onion, finely diced
1/2 cucumber, finely diced
1 tomato, finely diced
Small handful of fresh coriander, chopped
1 small red chili, finely chopped (optional for heat)
Juice of 1 lime
A drizzle of olive oil
Salt, to taste
Directions
- In a bowl, combine the Caribbean seasoning, curry powder, thyme, tomato puree, lime juice, salt, and pepper.
- Coat the basa fillets on both sides with the spice paste. Cover and let marinate for 1 hour to allow the flavours to develop.
- Preheat the oven to 180 °C (350 °F). Place the fish in an ovenproof dish, pour over the coconut milk, and bake for about 30 minutes, or until the fish flakes easily.
- Sweetcorn Salsa
- In a bowl, mix the sweetcorn, onion, cucumber, tomato, coriander, chilli, lime juice, olive oil, and salt. Adjust seasoning to taste.
- This dish pairs beautifully with breadfruit, fried plantain, or rice to soak up the rich coconut sauce.
- You can swap basa for any other white fish you prefer, such as cod, haddock, pollock or hake.