Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel). 

Pop the wedges onto a large baking tray. Sprinkle over the Thai style spice mix (add less if you'd prefer things milder). 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways, about ½ cm thick.

Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.

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

Pour a tablespoon of teriyaki sauce over each fillet. Spread with the back of the spoon to coat the fish.

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

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the carrot and pak choi. Season with salt and pepper. Stir-fry until tender, 4-5 mins.

Add the garlic. Stir-fry until fragrant, 1 min more. Remove from heat. Stir in a generous squeeze of lime juice.

When the basa has 5 mins remaining, remove from the oven and spoon the remaining teriyaki sauce over the fillets.

Return the tray to the oven for the remaining cooking time. 

Share the basa fillets, wedges and stir-fried veg between your plates. 

Spoon over any remaining teriyaki sauce from the baking tray.

Drizzle the sriracha and mayonnaise (see pantry for amount) over the basa fillets. 

Sprinkle with the sesame seeds to finish. Serve with the remaining lime wedges to finish.