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, sprinkle over the Chinese Five Spice, 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, 30-35 mins. Turn halfway through.

Meanwhile, trim the green beans.

Peel and grate the garlic (or use a garlic press).

Pat the basa dry with kitchen paper. Lay the fish on a lined large baking tray. 

Spread the sambal paste over the fillets (add less if you'd prefer things milder). Season with salt and pepper.

When the chips are halfway through baking, add the fish to the middle shelf of the oven and bake until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While the basa bakes, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Season with salt and pepper.

When the basa has 3 mins remaining, drizzle the sweet chilli sauce over the fillets.

Return to the oven for the remaining cooking time, 2-3 mins.

When everything's ready, share the basa fillets between your plates and sprinkle with the sesame seeds.

Serve with the the garlic green beans and Five Spice chips alongside. Add some mayo (see pantry for amount) for dipping.

Enjoy!