Peri Peri Spiced Basa and Mango-Coriander Salsa

Name: Peri Peri Spiced Basa and Mango-Coriander Salsa with Sweet Potato Wedges and Steam-Fried Tenderstem®
Total time: 35 min
Yield: 2
Cuisine: Fusion
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; 1 sachet(s) Peri Peri Seasoning; ½ tsp Sugar for the Salsa; 1 tbsp Olive Oil for the Salsa; 1 tbsp Mayonnaise

with Sweet Potato Wedges and Steam-Fried Tenderstem®

Recipe Development TeamPublished on August 27, 2025

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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!

Tags:

Calorie Smart

•Pescatarian

Allergens:

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

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

Energy (kJ)2583 kJ

Energy (kcal)617 kcal

Fat12.8 g

of which saturates2.3 g

Carbohydrate88.5 g

of which sugars46.9 g

Dietary Fibre15.9 g

Protein30.6 g

Salt1.9 g

Trans Fat0.1 g

Potassium158.8 mg

Calcium19.2 mg

Iron0.4 mg

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

Utensils

•Baking Tray

•Garlic Press

•Small Bowl

•Baking Paper

•Pan

•Lid

Cooking Instructions and Tips

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.