What are the main ingredients in Grilled Basa & Sweet Potato Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Grilled Basa & Sweet Potato Chips?

Calories: 622, Carbs: 74 grams, Fat: grams, Protein: 42.9 grams, Sugar: 20.5 grams, Salt: 864 grams

How do I prepare Grilled Basa & Sweet Potato Chips?

TOAST THE SESAMES: Place a nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. SWEET POTATO CRUNCH: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. DREAMY TARTARE & PLUMP PEAS: Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and chopped gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside. GET GRILLING: When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry with paper towel and coat in the Seafood Rub. When the pan is hot, fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion. TOSS THAT SALAD: Toss the rinsed green leaves with the peas, a squeeze of lemon juice, and the lemon zest to taste. Add a drizzle of oil, season, and toss to coat. TIME TO PLATE UP: Plate the roast sweet potato wedges beside the herbed basa. Dish up a serving of zesty salad and a large dollop of tartar sauce. Garnish with the toasted sesame seeds and a fresh lemon wedge. Smell that, Chef!

What should be prepared from my kitchen to make Grilled Basa & Sweet Potato Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Grilled Basa & Sweet Potato Chips

Your fish ’n chip cravings will meet their match with this classy take on a family favourite. Expertly grilled basa, a refreshing salad, roast sweet potato wedges, and a sassy, speedy tartar sauce!

Grilled Basa & Sweet Potato Chips

with speedy homemade tartar sauce & plump peas

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Basa Fillet
Basa Fillets
Fresh Dill
Gherkins
Green Leaves
Lemon
Lemons
NOMU Seafood Rub
Peas
Plain Yoghurt
Sweet Potato
That Mayo (Garlic)
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Grilled Basa & Sweet Potato Chips

Serves 1

SWEET POTATO CRUNCH
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DREAMY TARTARE & PLUMP PEAS
Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and chopped gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside.
TOAST THE SESAMES
Place a nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET GRILLING
When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry with paper towel and coat in the Seafood Rub. When the pan is hot, fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion.
TOSS THAT SALAD
Toss the rinsed green leaves with the peas, a squeeze of lemon juice, and the lemon zest to taste. Add a drizzle of oil, season, and toss to coat.
TIME TO PLATE UP
Plate the roast sweet potato wedges beside the herbed basa. Dish up a serving of zesty salad and a large dollop of tartar sauce. Garnish with the toasted sesame seeds and a fresh lemon wedge. Smell that, Chef!

Sweet Potato - 250g
That Mayo (Garlic) - 25ml
Plain Yoghurt - 25ml
Fresh Dill - 3g
Gherkins - 25g
Peas - 40g
White Sesame Seeds - 5ml
Basa Fillet - 1
NOMU Seafood Rub - 7,5ml
Green Leaves - 20g
Lemon - 1

Download the Recipe

Serves 2

SWEET POTATO CRUNCH
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DREAMY TARTARE & PLUMP PEAS
Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and chopped gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside.
TOAST THE SESAMES
Place a nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET GRILLING
When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry with paper towel and coat in the Seafood Rub. When the pan is hot, fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion.
TOSS THAT SALAD
Toss the rinsed green leaves with the peas, a squeeze of lemon juice, and the lemon zest to taste. Add a drizzle of oil, season, and toss to coat.
TIME TO PLATE UP
Plate the roast sweet potato wedges beside the herbed basa. Dish up a serving of zesty salad and a large dollop of tartar sauce. Garnish with the toasted sesame seeds and a fresh lemon wedge. Smell that, Chef!

Sweet Potato - 500g
That Mayo (Garlic) - 50ml
Plain Yoghurt - 50ml
Fresh Dill - 5g
Gherkins - 50g
Peas - 80g
White Sesame Seeds - 10ml
Basa Fillets - 2
NOMU Seafood Rub - 15ml
Green Leaves - 40g
Lemon - 1

Download the Recipe

Serves 3

SWEET POTATO CRUNCH
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
DREAMY TARTARE & PLUMP PEAS
Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and chopped gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside.
TOAST THE SESAMES
Place a large, nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET GRILLING
When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry with paper towel and coat in the Seafood Rub. When the pan is hot, fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion.
TOSS THAT SALAD
Toss the rinsed green leaves with the peas, a squeeze of lemon juice, and the lemon zest to taste. Add a drizzle of oil, season, and toss to coat.
TIME TO PLATE UP
Plate the roast sweet potato wedges beside the herbed basa. Dish up a serving of zesty salad and a large dollop of tartar sauce. Garnish with the toasted sesame seeds and a fresh lemon wedge. Smell that, Chef!

Sweet Potato - 750g
That Mayo (Garlic) - 75ml
Plain Yoghurt - 75ml
Fresh Dill - 8g
Gherkins - 75g
Peas - 120g
White Sesame Seeds - 15ml
Basa Fillets - 3
NOMU Seafood Rub - 22,5ml
Green Leaves - 60g
Lemons - 2

Download the Recipe

Serves 4

SWEET POTATO CRUNCH
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
DREAMY TARTARE & PLUMP PEAS
Boil the kettle. In a bowl, combine the mayo, yoghurt, chopped dill, and chopped gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and set aside.
TOAST THE SESAMES
Place a large, nonstick pan over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET GRILLING
When the wedges have 10 minutes remaining, return the pan to a medium-high heat with a drizzle of oil and a knob of butter. Pat the basa dry with paper towel and coat in the Seafood Rub. When the pan is hot, fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion.
TOSS THAT SALAD
Toss the rinsed green leaves with the peas, a squeeze of lemon juice, and the lemon zest to taste. Add a drizzle of oil, season, and toss to coat.
TIME TO PLATE UP
Plate the roast sweet potato wedges beside the herbed basa. Dish up a serving of zesty salad and a large dollop of tartar sauce. Garnish with the toasted sesame seeds and a fresh lemon wedge. Smell that, Chef!