Fried Basa With Sesame Sweet Potato Fries And Zingy Slaw

Preheat the oven to 240°C/ 220°C (fan)/ gas 9

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut your fish fillet[s] into thin strips

Add the chopped ginger, chopped garlic and your soy sauce to a medium bowl – this is your marinade

Add your fish strips and give everything a good mix up, then set aside until later – this is your marinated fish

Meanwhile, cut your potato[es] (skins on) into thin fries

Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt

Put the tray[s] in the oven for 20-30 min or until golden and crisp

While the fries are cooking, trim, then slice your spring onion[s] finely

Grate your radishes

Top, tail, peel and grate your carrot[s]

Add the sliced spring onion, grated carrot and grated radish to a small bowl

Add your rice vinegar and mix to combine – this is your zingy slaw

Combine your mayo with your hoisin sauce in a small bowl – this is your hoisin mayo

Drain and discard any excess marinade from the marinated fish

Add your cornflour to the bowl and stir it all together so the fish strips are fully coated in cornflour – this is your coated fish

Heat a large, wide-based pan (preferably non-stick), with a generous drizzle of vegetable oil (enough to cover the bottom of the pan) over a high heat

Once hot, add the coated fish and cook for 3-4 min on each side until browned and cooked through – this is your fried fish

Tip: Your fish is cooked once it turns opaque and flakes easily

Sprinkle the fries with your toasted sesame seeds – these are your sesame fries