Zesty Thai Spiced Basa
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Zesty Thai Spiced Basa

with Sweet Chilli Glaze, Lime Slaw and Sesame Chips

Tags:
Calorie Smart
Allergens:
Sesame
Egg
Mustard
Fish

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 Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

1 unit(s)

Lime

32 grams

Mayonnaise

(Contains Egg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Basa Fillets

(Contains Fish)

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

48 grams

Sweet Chilli Sauce

20 grams

Baby Leaf Mix

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Nutritional information

Energy (kJ)2113 kJ
Energy (kcal)505 kcal
Fat8.8 g
of which saturates1.5 g
Carbohydrate61.3 g
of which sugars15.9 g
Protein28.3 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Large Bowl
Baking Paper

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted sesame seeds, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

While your chips are baking, zest and quarter the lime into wedges.

In a large bowl, combine the mayo, half the lime juice and a drizzle of olive oil.

Add the slaw mix, season with salt and pepper and toss to coat. Set aside for later.

3

Next, pat the basa dry with kitchen paper.

Lay the fish onto a lined baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the Thai style spice and pinch of lime zest. Rub to coat with the seasoning.

4

When the chips are about halfway, bake the fish on the middle shelf until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

A few mins before the fish is cooked, drizzle over the sweet chilli sauce and pop back into the oven for the remaining cook time. 

5

Just before you are ready to serve, toss the baby leaves through the coleslaw. TIP: Don't add the leaves too early or they'll go soggy.

6

Share your zesty glazed basa between your serving plates. Spoon over any remaining sweet chilli sauce from the tray onto the fish. 

Serve your slaw and chips alongside along with any remaining lime wedges for squeezing over. 

Enjoy! 

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