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Indonesian Style Glazed Basa and Sesame Chips
Indonesian Style Glazed Basa and Sesame Chips

Indonesian Style Glazed Basa and Sesame Chips

with Garlic Green Beans and Young Pea Pods

Recipe Development Team
Recipe Development TeamUpdated on September 19, 2025
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A blend of coriander, cumin and fennel seeds gives a heady fragrance to our Indonesian style spice mix, with warming heat from turmeric, cloves, cinnamon and black pepper. In this Indonesian Style Glazed Basa and Sesame Chips, the white fish is perfect for soaking up the delicious flavour. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Pescatarian
•Medium Spice
•Calorie Smart
•High Protein
•Low Carb
Allergens:
Sesame
•Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

80 grams

Young Pea Pods

160 grams

Green Beans

1 unit(s)

Garlic Clove

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Indonesian Style Spice Mix

32 grams

Sweet Chilli Sauce

Not included in your delivery

3 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2135 kJ
Energy (kcal)510 kcal
Fat18.5 g
of which saturates2.1 g
Carbohydrate58.2 g
of which sugars12.5 g
Dietary Fibre9.6 g
Protein30 g
Salt0.56 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Pan
•Lid

Cooking Instructions and Tips

PDF
Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Sprinkle over the sesame seeds. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.

Prep Time
2

Meanwhile, trim the green beans.

Peel and grate the garlic (or use a garlic press).

Bake the Basa
3

Pat the basa dry with kitchen paper. Lay the fish on a lined large baking tray.

Drizzle with oil, sprinkle over the Indonesian style spice mix, then season with salt and pepper. Rub the seasoning into the flesh of the fish. 

When the chips are halfway through baking, add the fish to the middle shelf of the oven and bake until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Bring on the Veg
4

While the basa bakes, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the young pea pods and green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Season with salt and pepper.

Sweet Chilli Time
5

When the basa has 3 mins remaining, drizzle the sweet chilli sauce over the fillets.

Return to the oven for the remaining cooking time, 2-3 mins.

Serve Up
6

When everything's ready, share the basa fillets between your plates.

Serve with the garlic young pea pods and green beans and sesame chips alongside. Add some mayo (see pantry for amount) for dipping.

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