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Double Peri Peri Spiced Basa and Kiwi-Coriander Salsa

Double Peri Peri Spiced Basa and Kiwi-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Asparagus
Recipe Development Team
Recipe Development TeamUpdated on March 16, 2026
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Calories
: 
633 kcal
Protein
: 
49.2g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • 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

2 unit(s)

Sweet Potato

1 unit(s)

Kiwi

1 unit(s)

Lime

1 bunch(es)

Coriander

1 unit(s)

Garlic Clove

100 grams

Asparagus

4 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

Energy (kJ)2646 kJ
Energy (kcal)633 kcal
Fat13.7 g
of which saturates2.7 g
Carbohydrate67.1 g
of which sugars23.9 g
Dietary Fibre11.2 g
Protein49.2 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Bowl
•Baking Paper
•Pan
•Lid

Instructions

PDF
Get Started
1

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.

Prep Time
2

Meanwhile, peel the kiwi, then cut into 1cm small chunks. Halve the lime.

Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

Trim the bottom 2cm from the asparagus and discard.  

Make the Salsa
3

In a small bowl, combine the kiwi, 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.

Into the Oven
4

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. IMPORTANT: Wash your hands and equipment after handling raw fish.

Stir-Fry the Veg
5

Bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: The fish is 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 asparagus and stir-fry for 1 min. 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.

Serve Up
6

When everything's ready, share the spiced fish, wedges and asparagus between your plates.

Top the fish with the kiwi salsa. Serve with any remaining lime cut into wedges for squeezing over.

Dollop the mayonnaise (see pantry for amount) on the side to finish.

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