How to make it

  • Line a broiler pan with aluminum foil and conservatively coat with non-stick or oil spray.
  • Lightly sprinkle salt over greased foil then squeeze scattered drops of lemon juice across the surface, and lay fish fillets on the prepared broiler pan.
  • Gently massage one teaspoon of minced garlic into each fillet.
  • Baste each fillet generously with sweet chili sauce.
  • Broil under low flame until both fillets turn fleshy and white, and the sweet chili sauce browns and caramelizes overtop the fish.
  • Excellent when served with Sweet & Spicy Pan-Fried Pumpkin!
  • Note: A few folks have asked about Sweet Chili Sauce--It's a sugary/spicy red chili sauce from Thailand. You can find it most American/Canadian stores in the Asian aisle under the brand names "Thai Kitchen" or "Taste of Thai." Aussies and Brits should be familiar with this sauce.
  • Nutrition: 128 Cals; 1.8g Fat; .5g Saturated Fat; 50mg Cholesterol; 326mg Sodium; 10g Carbs; 9.1g Sugars; 15.9g Protein; 2% Vitamin A; 2% Calcium; 2% Vitamin C; 3% Iron
Broil under low heat   Close
Prepare sides   Close
Done when browned   Close

Reviews & Comments 2

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  • aery 9 years ago
    This looks like a fantastic way to use basa! Can not wait to try it.
    Was this review helpful? Yes Flag
    " It was excellent "
    toleliz ate it and said...
    Wonderful recipe! I think that Basa is one of the most under-rated fish. It has beautiful texture, great taste and as you mentioned it is very inexpensive to boot. I will try your method the next time I make Basa.
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