Smoky Basa Skewers With Pepper & Onion Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop the potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp – these are your crispy potatoes

Soak the skewers in cold water (this prevents them from burning whilst cooking!)

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice the red onion[s]

Chop the coriander roughly, including the stalks

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] olive oil over a medium heat

Once hot, add the pepper strips, sliced onion and a pinch of salt, then cook for 2 min to soften slightly

Once softened, reduce the heat to low and cook for 10 min or until caramelised

Meanwhile, cut the basa fillets into 4 [8] strips, lengthways

Place the basa strips in a large mixing bowl with the smoked paprika and a pinch of salt, then mix well to ensure the strips are coated

Thread each coated basa strip onto a soaked skewer in a snake-like fashion and set aside

Once done, transfer the caramelised pepper & onion to a bowl (reserve the pan for later!)

Add half of the red wine vinegar (you'll use the rest later!) to the bowl with 1/2 tsp [1 tsp] sugar

Stir through the chopped coriander – this is your pepper & onion salsa

Return the reserved pan to a high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the coated basa skewers and cook for 3 min, turning once halfway, until browned on both sides

Once browned, reduce the heat to medium-high, cover with a lid and cook for a further 2 min or until cooked through – these are your smoky basa skewers

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

Whilst the basa is cooking, combine the mayo with the chipotle paste (can't handle the heat? Go easy!), remaining red wine vinegar and a drizzle of olive oil in a small bowl – this is your spicy mayo