Reviewed: Apr. 20, 2012

He LOVED it - even made the "could get in any restaurant" remark another reviewer made. Used Panko - cuz that's what I had - and mashed it up with the back of a spoon. Subbed Frank's Hot Sauce & the last of a bottle of Sriracha for the Pepper Sauce - again, just because that's what I had and needed to get rid of. And I didn't measure anything, just did it to taste. I was skeptical of the side sauce and it really went well with it, but I'd advise making it first and letting it sit in the fridge till ready to serve. And I also took the Wine suggestion and opened a bottle of Chard. This recipe turned what was supposed to be an easy, quick, weeknight meal into date night!

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Reviewer:

KTinaDiva

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Cooking Level: Intermediate

Home Town: Verona, Veneto , Italy

Living In: Tampa, Florida, USA

Reviewed: Jan. 29, 2012

I had never bought this fish before so I was glad to find such a good recipe. My husband was leary as men can be.I followed the recipe exactly except used Panko crumbs. The result was a winner, great flavour and the capers we a great idea. Will make this again!

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Reviewer:

murphy47

Reviewed: Jan. 22, 2012

This is a wonderful dish. I just made it for dinner. The key is really in the sauce, which sounds spicy but is not. Double it if you can, as it is thick and a little hard to spread over the fish. Also, do not put ay garlic between the fish and lemon slices, it turns blue somehow, hehe. Finally, if using bread crumbs, I recommend you toast them 5 minutes in a frying pan beforehand, otherwise the fish looks uncooked, even if it is perfectly done. This really is a wonderful recipe, sevre it with something like green beans and potatoes, you will not regret trying it.

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Reviewer:

Terry Inskip

Reviewed: Sep. 12, 2011

Excellent fish. Scaring the hell out of U.S fish farmers who are spreading lies about the safety of this fish. Also known as Pangasia, check out the following website. http://fis.com/fis/worldnews/worldnews.asp?monthyear=&day=26&id=37400&l=e&special=0&ndb=0

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Reviewer:

KAZUALKAZ

Reviewed: May 18, 2011

Excellent sauce. I followed some other reviewers' advice and spread the sauce on the fish fillets (omitting the oil) before coating the fish with panko bread crumbs. I have to say it did take more like 20 minutes to bake the fish to flakiness but it was very delicious! Thanks!

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Reviewer:

VRCOOK

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

Reviewed: Apr. 4, 2011

I cut the Basa into "sticks" and coated then baked them for my daycare children. A much healthier option to store bought fish sticks and they loved them. They are so cheap here, they are even a better deal then fish sticks! It is on our weekly menu now. I use ketchup instead of the mayo since they are just preschoolers.

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Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: Feb. 7, 2011

Very good!! I loved the sauce.

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Reviewer:

stacy

Cooking Level: Expert

Home Town: Langley, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Dec. 6, 2010

what i did was i dipped the fish in the sauce instead of olive oil then in the batter. so the fish was cooked with the sauce right on it. i can't compare it to the other way but it was really good and great flavour. i also added a lot more hot sauce to the mixture, just personal taste

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Reviewer:

Eryn

Reviewed: Jun. 24, 2010

This recipe is super easy and quick to make!! I used panko (japanese breadcrumbs) instead of the melba toast and I amped up the sauce a bit with extra hot sauce, some lemon juice and a dash of cayenne. My husband and I really loved it and will use this recipe on other white fish like tilapia and sole.

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Reviewer:

RobinO

Reviewed: Mar. 2, 2010

My husband and I took one bite of this and agreed that it tastes like we ordered it at a restaurant. We didn't have Melba toast so we just used crushed bread crumbs (shake and bake). I also couldn't find any capers at my grocery store. The sauce tasted great without them. We will definitely be having this again.

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11 users found this review helpful