Sweet Chilli & Sambal Glazed Basa with Five Spice Chips

Table of Contents

About the Dish

Add a burst of flavor to your dinner with Sweet Chilli & Sambal Glazed Basa with Five Spice Chips. This dish takes tender basa fillets and elevates them with a sweet, spicy glaze that combines the tang of chili sauce with the punch of sambal. Among basa fillets recipes, this one stands out for its balance of heat, sweetness, and aromatic spices. The accompanying five spice chips add crunch and an Asian-inspired twist, making the meal visually appealing and irresistibly tasty.

Perfect for family dinners or casual gatherings, this recipe delivers restaurant-style flavors at home. The glaze enhances the natural mildness of basa, while the five spice chips complement it with a fragrant, crispy texture. Quick, colorful, and packed with flavor, it’s ideal for anyone wanting a fusion-style seafood dish that’s both satisfying and easy to prepare.

Prep Time, Cook Time, Servings

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 3

Ingredients

500g basa fillets
2 tbsp sweet chili sauce
1 tbsp sambal oelek
1 tsp soy sauce
1 tsp lime juice
1 tsp grated ginger
Salt & pepper to taste
3 large potatoes, cut into fries
1 tsp five spice powder
2 tbsp olive oil
Fresh coriander for garnish

Method

Preheat the oven to 200°C (400°F). Toss potato fries with olive oil, five spice powder, and salt; bake for 25–30 minutes until crisp.
Pat basa fillets dry and season lightly with salt and pepper.
In a small bowl, mix sweet chili sauce, sambal, soy sauce, lime juice, and ginger. Brush generously over fillets.
Heat a non-stick pan over medium heat, cook fillets for 3–4 minutes per side until glazed and cooked through.
Serve the basa fillets alongside five spice chips and garnish with fresh coriander.

Nutritional Info (per serving, approx.):

Calories: 450
Protein: 31g
Fat: 16g
Saturated Fat: 4g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 7g
Cholesterol: 70mg
Sodium: 560mg
Potassium: 710mg
Carbohydrates: 42g
Fiber: 5g
Sugars: 9g
Vitamin A: 12% DV
Vitamin C: 25% DV
Calcium: 6% DV

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Author

Varun Shanbhag

I'm a Bangalore-based food researcher specialising in seafood and regional Indian cuisine. My content is purely research-based, drawing from credible sources to ensure accuracy and reliability. While not a substitute for professional medical advice, my goal is to share well-researched, practical food insights that help readers make informed and responsible choices.

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