Zesty Indonesian Style Spiced Basa
with Sweet Chilli Glaze, Lime Slaw and Sesame Chips
- Sesame
- Egg
- Mustard
- Fish
- Nuts
- Peanut
- May contain traces of allergens
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.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
1 unit(s)
Lime
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Sliced Carrot and Cabbage Mix
2 unit(s)
Basa Fillets
(Contains: Fish)
1 sachet(s)
Indonesian Style Spice Mix
48 grams
Sweet Chilli Sauce
20 grams
Baby Leaf Mix
Utensils
Instructions
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.
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.
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 Indonesian style spice mix (add less if you'd prefer things milder) and pinch of lime zest. Rub to coat with the seasoning. IMPORTANT: Wash your hands and equipment after handling raw fish.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's interesting flavour combinations, especially the lime coleslaw and sesame chips.
- Ease of prep: Quick and simple to make, though some suggested pan-frying the fish for better results.
- Suggestions: Consider adding more spice mix to the fish for a fuller flavour; serve the sweet chilli sauce separately.
- Portions: Light yet filling meal that's low in calories and satisfying for most.
