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
Grilled Basa & Sweet Potato Chips
with speedy homemade tartar sauce & plump peas
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
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
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 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 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 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!
Frequently Asked Questions
What is the preparation time for Grilled Basa & Sweet Potato Chips?
The preparation time for Grilled Basa & Sweet Potato Chips with speedy homemade tartar sauce & plump peas is between 20 and 30 minutes.
What is the total time required to make Grilled Basa & Sweet Potato Chips with speedy homemade tartar sauce & plump peas?
The total time required to make Grilled Basa & Sweet Potato Chips with speedy homemade tartar sauce & plump peas is between 40 and 55 minutes.
How many servings does Grilled Basa & Sweet Potato Chips provide?
4 servings
What are the main ingredients in Grilled Basa & Sweet Potato Chips?
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
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?
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
How many calories does Grilled Basa & Sweet Potato Chips have?
622 calories
How much fat content does Grilled Basa & Sweet Potato Chips have?
grams
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