Pan-Fried Basa and Homemade Zesty Chilli Oil

Name: Pan-Fried Basa and Homemade Zesty Chilli Oil with Chips and Sambal Slaw
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: 450 grams Potatoes; 1 unit(s) Lime; 1 unit(s) Garlic Clove; 1 pinch Chilli Flakes; 1 unit(s) Baby Gem Lettuce; 64 grams Mayonnaise; 15 grams Sambal Paste; 2 unit(s) Basa Fillets; 120 grams Coleslaw Mix; 2 tbsp Olive Oil for the Drizzle

with Chips and Sambal Slaw

Recipe Development TeamPublished on July 22, 2025

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Spice up your dinner by making your very own chilli oil - it's easier than you think! A trending condiment loved for its ability to bring flavour quickly to any dish, we're pairing it with delicate basa, chips and a fragrant sambal slaw. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Pescatarian

•Low Carb

•High Protein

Allergens:

Egg

•Mustard

•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 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lime

1 unit(s)

Garlic Clove

1 pinch

Chilli Flakes

1 unit(s)

Baby Gem Lettuce

64 grams

Mayonnaise

(Contains: Egg, Mustard)

15 grams

Sambal Paste

2 unit(s)

Basa Fillets

(Contains: Fish)

120 grams

Coleslaw Mix

Not included in your delivery

2 tbsp

Olive Oil for the Drizzle

Nutritional information

Energy (kJ)2256 kJ

Energy (kcal)539 kcal

Fat19.5 g

of which saturates2.7 g

Carbohydrate53.5 g

of which sugars8.1 g

Dietary Fibre8.1 g

Protein27.8 g

Salt0.9 g

Trans Fat0.1 g

Potassium996.8 mg

Calcium15.8 mg

Iron0.7 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Zester

•Pan

•Garlic Press

•Large Bowl

•Baking Paper

Cooking Instructions and Tips

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 top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the lime zest, 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 lime zest, chilli flakes and garlic, then stir to combine. Set aside to infuse.

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 the juice from half the lime wedges. Season with salt and pepper. Set aside.

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

Bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.