Double Peri Peri Spiced Basa and Kiwi-Coriander Salsa
with Sweet Potato Wedges and Steam-Fried Asparagus
- Fish
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Give weeknight dinners a spicy kick with our Peri Peri Spiced Basa and Kiwi-Coriander Salsa. The main flavour here comes from peri peri, which contains smoked paprika, ancho chilli powder, ground cumin and oregano, for a smoky, spicy and slightly sweet kick. Paired with a zingy kiwi salsa for sweetness!
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Kiwi
1 unit(s)
Lime
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
100 grams
Asparagus
4 unit(s)
Basa Fillets
(Contains: Fish)
1 sachet(s)
Peri Peri Seasoning
(May be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
Not included in your delivery
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel the kiwi, then cut into 1cm small chunks. Halve the lime.
Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Trim the bottom 2cm from the asparagus and discard.
In a small bowl, combine the kiwi, coriander, sugar and olive oil for the salsa (see pantry for both amounts).
Add in a good squeeze of lime and season with salt and pepper. Mix well and set aside for later.
When the potatoes are just over halfway through roasting, pat the basa dry with kitchen paper. Lay the fish onto a lined baking tray.
Drizzle with oil, sprinkle over the peri peri seasoning and season with salt and pepper.
Rub to completely coat the fish in the seasoning. IMPORTANT: Wash your hands and equipment after handling raw fish.
Bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the asparagus and stir-fry for 1 min. Lower the heat and add the garlic and a splash of water.
Cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
When everything's ready, share the spiced fish, wedges and asparagus between your plates.
Top the fish with the kiwi salsa. Serve with any remaining lime cut into wedges for squeezing over.
Dollop the mayonnaise (see pantry for amount) on the side to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peri peri seasoning delivers a smoky, spicy kick that pairs surprisingly well with the zingy kiwi salsa. Several reviewers were won over by the kiwi-and-fish combination, describing the overall flavour as restaurant-quality.
- Ease of prep: This is a straightforward, quick meal to put together, and some found it even faster when skipping the sweet potato wedges.
- Suggestions: Consider adding extra sweet potato wedges and a few more asparagus spears, as portions of both can feel light. Some felt the dish could benefit from an additional sauce alongside the salsa.
- Next-day meals: The salsa was a highlight for many, with one reviewer noting it works beautifully even without the coriander if you prefer a simpler flavour.
