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Teriyaki Glazed Basa
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Teriyaki Glazed Basa

with Spiced Wedges and Pak Choi

Tags:
Under 650 calories
High Protein
Allergens:
Sesame
Fish
Soya

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

1 unit(s)

Pak Choi

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

2 unit(s)

Basa Fillets

(Contains Fish)

75 grams

Teriyaki Sauce

(Contains Soya)

15 grams

Sriracha Sauce

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2508 kJ
Energy (kcal)599 kcal
Fat14.7 g
of which saturates1.9 g
Carbohydrate66.7 g
of which sugars20.2 g
Protein31.4 g
Salt3.19 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grater
Baking Paper
Spoon
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel). 

Pop the wedges onto a large baking tray. Sprinkle over the Thai style spice blend. 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, 30-40 mins. Turn halfway through.

2

Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways, about 0.5cm thick.

Peel and grate the garlic (or use a garlic press).

3

Pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined large baking tray.

Pour a tablespoon of teriyaki sauce over each fillet. Spread with the back of the spoon to coat the fish.

When the chips have 12 mins remaining, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

4

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Add the carrot and pak choi. Season with salt and pepper. Stir-fry until tender, 4-5 mins.

Add the garlic. Stir fry for 30 seconds. Remove from heat.

5

When the basa has 5 mins remaining, spoon the remaining teriyaki sauce over the fillets.

Return the tray back to the oven for the reamining cooking time. 

6

Share the basa fillets, wedges and stir-fried veg between plates. 

Spoon over any remaining teriyaki sauce from the baking tray.

Drizzle the sriracha and mayonnaise (see pantry for amount) over the basa fillets. 

Sprinkle with the sesame seeds to finish.

Enjoy!

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