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Zesty Thai Style Spiced Basa
Zesty Thai Style Spiced Basa

Zesty Thai Style Spiced Basa

with Sweet Chilli Glaze, Lime Slaw and Sesame Chips

Recipe Development Team
Recipe Development TeamPublished on July 23, 2024
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Made with herbs and spices common in Thai cuisine, this Thai style spice blend contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds, making its aromatic taste perfect for flavouring the white fish of this Zesty Thai Style Spiced Basa. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Pescatarian
•New
Allergens:
Sesamzaad
•Egg
•Senf
•Pesce

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.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains: Sesamzaad May contain traces of: Schalenfrüchte, Erdnüsse)

1 unit(s)

Lime

32 grams

Mayonnaise

(Contains: Egg, Senf)

120 grams

Coleslaw Mix

2 unit(s)

Basa Fillets

(Contains: Pesce)

1 sachet(s)

Thai Style Spice Blend

48 grams

Sweet Chilli Sauce

20 grams

Baby Leaf Mix

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
Dietary Fibre7.4 g
Protein28.2 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Zester
•Large Bowl
•Baking Paper

Cooking Instructions and Tips

Chop your Chips
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.

Get Prepped
2

While the chips are in the oven, 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 coleslaw mix to the bowl, season with salt and pepper and toss to coat. Set aside for later.

Spice It Up
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, then sprinkle over the Thai style spice blend and pinch of lime zest. Rub to coat with the seasoning. IMPORTANT: Wash your hands and equipment after handling raw fish.

Bake the Fish
4

When the chips are about halfway through cooking, bake the fish on the middle shelf until cooked through, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

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

Finishing Touches
5

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

Serve Up
6

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

Serve your slaw and sesame chips on the side along with any remaining lime wedges for squeezing over. 

Enjoy! 

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