Pair crumbed basa with two equally adoring sides; cheesy All-American spiced sweet potato chunks and and bright and light pear slaw. you'll be coming back for seconds and maybe even thirds.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 sachet
All-American Spice Blend
1
Pear
1 packet
Garlic Aioli
(Contains: Eggs;)
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Sweet Potato
1 drizzle
white wine vinegar
1 drizzle
olive oil
• Set air fryer to 200°C.
• Cut sweet potato into bite-sized chunks and transfer to a medium bowl.
Add All-American spice blend and a drizzle of olive oil and toss to coat.
• Place sweet potato into a foil-lined air fryer basket and cook for
10 minutes. Shake the basket, then cook until golden, a further
10-15 minutes.
• In the last 5 minutes of cook time, remove basket from air fryer, sprinkle
with Cheddar cheese and bake until golden and crisp.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prepare sweet potato
as above and place on a lined oven tray. Roast until tender, 20-25 minutes. In the
last 5 minutes of cook time, remove from oven, sprinkle with Cheddar cheese and
return to the oven to bake until golden and crisp.
• Once the sweet potato has cooked, set aside. Remove foil from air fryer.
• Place crumbed basa into air fryer basket and cook, turning halfway, until
golden and cooked through, 8-10 minutes. Cook in batches if needed.
• Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough
olive oil to coat the base. When oil is hot, cook crumbed basa until golden and
cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
Season with salt and pepper.
• While crumbed basa is cooking, thinly slice pear into wedges.
• In a large bowl, combine slaw mix, pear, baby spinach leaves and a drizzle
of white wine vinegar and olive oil. Season to taste.
• Divide crumbed basa, cheesy sweet potato bites and pear slaw between
plates. Serve with garlic aioli. Enjoy!