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Sweet Soy Glazed Basa

Sweet Soy Glazed Basa

with Roasted Potatoes and Mint, Lime & Peanut Slaw

Recipe Development Team
Recipe Development TeamPublished on July 11, 2024
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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.

Tags:
Calorie Smart
Allergens:
Peanut
•Fish
•Soya
•Egg
•Mustard

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.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

1 bunch(es)

Mint

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

Coleslaw Mix

50 grams

Baby Leaf Mix

Nutritional information

Energy (kJ)2538 kJ
Energy (kcal)607 kcal
Fat14.1 g
of which saturates2.4 g
Carbohydrate71.8 g
of which sugars23.6 g
Dietary Fibre8.3 g
Protein31.7 g
Salt2.3 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Zester

Cooking Instructions and Tips

1

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.

2

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).

3

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.

4

In a large bowl, mix together the mayonnaise, sweet chilli sauce, coleslaw mix and half the lime juice.

5

Just before everything's ready, toss through the baby leaves, mint and peanuts through the coleslaw.

6

Transfer your fish to your serving plates. 

Serve your potatoes and salad alongside.

Serve with any remaining lime wedges for squeezing over.

Enjoy! 

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