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Baked Double Basa and Homemade Hot Honey Chilli Oil

Baked Double Basa and Homemade Hot Honey Chilli Oil

with Chips and Sambal Slaw
Recipe Development Team
Recipe Development TeamUpdated on March 11, 2026
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Calories
: 
662 kcal
Protein
: 
49.2g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Fish
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove

1 sachet(s)

Chilli Flakes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

15 grams

Sambal Paste

15 milliliter(s)

Rice Vinegar

120 grams

Sliced Carrot and Cabbage Mix

4 unit(s)

Basa Fillets

(Contains: Fish)

Not included in your delivery

2 tbsp

Olive Oil for the Drizzle

1 tbsp

Honey

Energy (kJ)2769 kJ
Energy (kcal)662 kcal
Fat21.1 g
of which saturates3.3 g
Carbohydrate59.4 g
of which sugars13.8 g
Dietary Fibre8.8 g
Protein49.2 g
Salt1.3 g
Trans Fat0.2 g
Potassium1096.7 mg
Calcium26.6 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Bowl
•Pan
•Garlic Press

Instructions

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. Spread out in a single layer. TIP: Use two baking trays if necessary.

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

Make the Hot Honey Chilli Oil
2

Meanwhile, peel and grate the garlic (or use a garlic press).

In a small bowl, combine the chilli flakes and garlic.

Heat the olive oil for the drizzle (see pantry for amount) in a large frying pan on high heat. Heat until just hot, 1-2 mins.

Carefully pour the oil over the chilli flakes and garlic, then stir to combine. Stir in the honey (see pantry for amount) and set aside to infuse.

Finish the Prep
3

Next, trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the mayo, sambal paste (add less if you'd prefer things milder) and rice vinegar.

Add the sliced carrot and cabbage mix, season with salt and pepper and mix well. Set aside.

Bake the Fish
4

Meanwhile, pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined baking tray.

When the chips have 5 mins remaining, bake the fish on the middle shelf until cooked, 10-12 mins.

IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Toss the Sambal Slaw
5

When everything's ready, add the baby gem to the sambal slaw. Toss to coat.

Serve Up
6

Share the basa between your plates.

Spoon over the hot honey chilli oil (add less if you'd prefer things milder).

Serve the chips and sambal slaw alongside.

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