Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the lime zest, chilli flakes and garlic.

Heat the olive oil for the drizzle (see pantry for amount) in a large frying pan on high heat. Heat until just hot, 1-2 mins.

Carefully pour the oil over the lime zest, chilli flakes and garlic, then stir to combine. Set aside to infuse.

Next, trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the mayo, sambal paste (add less if you'd prefer things milder) and the juice from half the lime wedges. Season with salt and pepper. Set aside.

Pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined baking tray. 

Bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When everything's ready, add the baby gem and coleslaw mix to the sambal mayo. Toss to coat.

Share the basa between your plates. Spoon over the zesty chilli oil (add less if you'd prefer things milder).

Serve the chips and sambal slaw alongside.

Serve with the remaining lime wedges for squeezing over the fish.