Soy and Ginger Baked Basa
with Warm Roasted Veg Salad
- Fish
- Cereals containing gluten
- Soya
- Egg
- Mustard
- May contain traces of allergens
- Celery
Zingy ginger and soy give pep and flavour to this Soy and Ginger Baked Basa, a delicate white fish that's great for soaking up flavour. Served on top of a warm roasted veg salad made of roasted potatoes, carrot and peppers to make a meal that's perfect for a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
1 unit(s)
Courgette
(May be present: Celery)
2 unit(s)
Garlic Clove
2 unit(s)
Basa Fillets
(Contains: Fish)
15 grams
Ginger Puree
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
50 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Marinade
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Trim the carrot and courgette, then slice into 1cm thick rounds (no need to peel).
Pop the potato chunks, carrot and courgette rounds 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 and grate the garlic (or use a garlic press).
Pat the basa dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.
In a large bowl, combine the garlic, ginger puree, soy sauce, sugar and olive oil for the marinade (see pantry for amount). Season with salt and pepper.
Add the basa and gently turn to coat in the mixture.
When the veg has 10 mins remaining, transfer the basa to a lined baking tray. Drizzle over any remaining marinade from the bowl.
Bake the fish on the middle shelf of your oven until cooked, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, add the baby leaves and mayo to the tray of roasted veg. Toss to combine. Season with salt and pepper.
Share the warm roasted veg salad between your plates.
Top with the soy and ginger baked basa. Spoon over any remaining glaze from the tray.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The soy, ginger, and garlic marinade is widely praised for transforming a mild fish into something bold and satisfying. Some found the ginger overpowering; using half the amount keeps the flavour balanced without losing the zing.
- Ease of prep: Most found this straightforward and quick to pull together, with minimal hands-on time. Cooking for four portions can require multiple baking trays, so it helps to plan oven space in advance.
- Suggestions: Add the courgette to the tray later than the potatoes and carrots, as it cooks faster and can turn mushy if roasted for the full time. Some parboiled the potatoes for around 3 minutes before roasting, which helped them cook through more reliably. Consider reducing the sauce slightly or baking uncovered to encourage a light caramelisation on the fish. A lighter dressing — such as olive oil and lime — can work well in place of, or alongside, the mayonnaise for a fresher finish.
- Next-day meals: The fish keeps well and one reviewer enjoyed it cold for lunch the next day, though the warm veg salad is best eaten fresh as it can be tricky to reheat.
- Warm salad: Opinion is divided on mixing baby leaves and mayonnaise through the hot roasted veg; those who enjoyed it found it cohesive, while others preferred to keep the leaves separate or swap them for a sturdier green such as pak choi.
