Easy Crispy Basa with Lemon Garlic Dip and Couscous Salad recipe

Pardon my ignorance as I know little about fish and their varieties. Since I’ve never tried this, delicacy, ever—tasted it a couple of times, now and then, but never had an entire fillet or serving before—I hope what I’m writing here isn’t blasphemous to fish-lovers. What I know about white meat is that it’s great for health, cooks real easy and is delicious. Of course, a few varieties stink.

Anyway, I’ve been longing to pick up the habit of eating fish (that doesn’t have an odor). Yesterday, I went to Dorabjees (a grocery shopper’s paradise). I was confident I will find the best variety of fresh-cut fillets there and so immediately rushed to the meat section. On innocently looking around to see if anyone was watching me, I asked the customer-help guy if he can guide me on which fish-type to buy.

I shared with him the fact that I was going to be making and actually eating it for the very first time. Basa, came his answer. I was skeptical about buying more than what I needed for a first stint, because what if I make a disastrous fish-dish!? So I picked up just one fillet (250gms) and continued with the rest of my shopping; I was anxious throughout the time.

Couscous was on my mind since the time I first enjoyed it at Bohemian. Luckily, Dorabjees stocks all this kinda stuff so I picked up a packet of that to go. As I drove back home, dinner plans were already stewing in my mind. It took me just half an hour to make and plate the whole dish. So if, like me, you’re running short of time but want to eat something exotic anyway, then this recipe is a great choice for you to try making. I’ve divided the recipe into 3 sections and, remember, all the components I mention can be assembled simultaneously.

So here’s the recipe:

Ingredients for the Couscous Salad:

  • 1/2 cup couscous
  • 1/2 cup water
  • 1 tsp salt
  • 1/4 cup chopped zucchini/cucumber
  • 1/4 cup tomato de-seeded and chopped
  • 1/4 cup chopped capsicum
  • 2 tbsp chopped coriander leaves
  • 2 tbsp lime juice
  • 2 tbsp olive oil/butter (if you are not health conscious)

Recipe for Couscous:

  • Add salt and boil the water. Pour couscous in it. Stir quickly and cover.
  • Now heat olive oil in a pan. Add capsicum and stir for a minute.
  • Add couscous and stir well so that it is coated with the oil evenly.
  • Remove from heat and let it cool slightly.
  • Add the chopped veggies and lime juice. Give it a nice mix and your salad is ready.


Ingredients for Basa:

  • 2 basa fillets
  • 3 tbsp lime juice
  • Salt and pepper to taste
  • 1 cup breadcrumbs

Recipe for Crispy Basa:

  • Sprinkle salt, pepper and lime evenly on the basa fillets.
  • Let them rest for 5 minutes. You can prepare the dip meanwhile.
  • Heat some olive oil in a pan and grill the basa.
  • It should take 3 minutes on each side. You can insert a toothpick and see if its done.

Ingredients for Lemon and Garlic Dip:

  • 4 tbsp mayonnaise
  • 4 tbsp fresh cream
  • 2 tbsp finely minced garlic
  • 3 tbsp lime juice
  • 1 tbsp oregano

Recipe for Dip:

Mix all the ingredients well and serve.


  • While the couscous is soaking in water, you can chop the veggies.
  • You can mix the salad while the basa is cooking.
  • The dip can be made while you have marinated the basa for few minutes.
  • If you plan well, the entire dish will not take more than half an hour to plate up. So enjoy!


  1. Priyanka Sharma says:

    Wow….looks appetiZzzing even to a veggie like me!!

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