Sweet Soy Glazed Basa
with Roasted Potatoes and Mint, Lime & Peanut Slaw
- Peanut
- Fish
- Soya
- Egg
- Mustard
- Nuts
- Sesame
- May contain traces of allergens
Sweeter and thicker than soy sauce, ketjap manis is typically used in Indonesian cuisine. Here, it's paired with basa, a delicate white fish that's great for soaking up flavour.
Ingredients
450 grams
Potatoes
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Sesame)
1 bunch(es)
Mint
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Basa Fillets
(Contains: Fish)
25 grams
Ketjap Manis
(Contains: Soya)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
48 grams
Sweet Chilli Sauce
120 grams
Sliced Carrot and Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel).
Pop the chunks 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, 18-20 mins. Turn halfway through.
In the meantime, zest and cut the lime into wedges.
Crush the peanuts in the unopened sachet using a rolling pin.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
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.
Halfway through cooking, spread the ketjap manis onto the fish and return to the oven for the remaining time.
In a large bowl, mix together the mayonnaise, sweet chilli sauce, coleslaw mix and half the lime juice.
Just before everything's ready, toss the lettuce, mint and peanuts through the coleslaw.
Transfer your fish to your serving plates.
Serve your potatoes and salad alongside.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The sweet soy glaze and lime-mint coleslaw created a delicious combination of flavours that many enjoyed.
- Ease of prep: Quick and easy to cook, though some found the coleslaw preparation a bit fussy.
- Suggestions: Consider swapping ketjap manis for extra sweet chilli sauce on the fish for a better flavour match.
- Next-day meals: The dish works well as a light summer supper, but some found it not very filling.
