Zesty Thai Style Spiced Basa

Name: Zesty Thai Style Spiced Basa with Sweet Chilli Glaze, Lime Slaw and Sesame Chips
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 450 grams Potatoes; 5 grams Roasted White Sesame Seeds; 1 unit(s) Lime; 32 grams Mayonnaise; 120 grams Coleslaw Mix; 2 unit(s) Basa Fillets; 50 grams Red Thai Style Paste; 48 grams Sweet Chilli Sauce; 20 grams Baby Leaf Mix

with Sweet Chilli Glaze, Lime Slaw and Sesame Chips

Recipe Development TeamPublished on June 24, 2025

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Made with herbs and spices common in Thai cuisine, red Thai curry paste has an 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

•Calorie Smart

Allergens:

Sesame

•Egg

•Mustard

•Fish

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

1 unit(s)

Lime

32 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Basa Fillets

(Contains: Fish)

50 grams

Red Thai Style Paste

48 grams

Sweet Chilli Sauce

20 grams

Baby Leaf Mix

Nutritional information

Energy (kJ)1967 kJ

Energy (kcal)470 kcal

Fat12.6 g

of which saturates1.9 g

Carbohydrate64.4 g

of which sugars17.1 g

Dietary Fibre7.8 g

Protein28.3 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Zester

•Baking Paper

Cooking Instructions and Tips

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 spread over the red Thai style paste (add less if you'd prefer things milder) and pinch of lime zest. 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.