Peri Peri Spiced Basa and Mango-Coriander Salsa
with Sweet Potato Wedges and Steam-Fried Tenderstem®
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Mango
1 unit(s)
Lime
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
80 grams
Tenderstem® Broccoli
2 unit(s)
Basa Fillets
(Contains: Fish)
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: 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
Nutritional information
Utensils
Instructions
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 mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone). Halve the lime.
Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Halve any thick broccoli stems lengthways, then halve the broccoli widthways.
In a small bowl, combine the mango, 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.
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.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins. 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 broccoli between your plates.
Top the fish with the mango salsa. Serve with any remaining lime cut into wedges for squeezing over.
Dollop the mayonnaise (see pantry for amount) on the side to finish.
