Indonesian Style Glazed Basa and Sesame Chips
with Garlic Green Beans and Young Pea Pods
- Sesame
- Fish
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
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.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
160 grams
Green Beans
1 unit(s)
Garlic Clove
2 unit(s)
Basa Fillets
(Contains: Fish)
1 sachet(s)
Indonesian Style Spice Mix
80 grams
Young Pea Pods
32 grams
Sweet Chilli Sauce
Not included in your delivery
3 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
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.
Meanwhile, trim the green beans.
Peel and grate the garlic (or use a garlic press).
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Indonesian spice mix and sweet chilli glaze are widely praised for giving the basa real depth; some found the spice blend a little overpowering relative to the mild fish.
- Ease of prep: Most found this straightforward and quick to pull together, though a few noted it took slightly longer than the stated time.
- Suggestions: Use an air fryer for the chips if you have one, as oven timing can leave them underdone; adding an extra clove of garlic or a little more sweet chilli sauce works well for those who like bolder flavours.
- Next-day meals: Consider cooking the beans for a few extra minutes if you prefer them softer, and feel free to add extra vegetables to bulk the dish out further.
- Highlight: The sesame-coated chips were a standout for many, with the seeds adding a welcome flavour and texture to what might otherwise be a plain side.
