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In a medium pan of salted, boiling water, cook 350g quartered baby potatoes for 12 mins, or until tender.
While the potatoes are cooking, make the salsa: in a bowl, combine 1 tbsp extra-virgin olive oil, ½ tbsp rice wine or white wine vinegar, 1 red chilli, 1 crushed garlic clove, and 3–4 tbsp chopped coriander. Zest and juice half a lime. Add all the zest and half the lime juice. Season and add extra lime juice to taste, if you like.
Heat 1 tbsp olive oil in a large frying pan over a high heat. Season 3 tbsp flour and use to coat the basa fillets, then add them to the pan. Fry for 30 secs over a high heat, then reduce the heat to medium-high and fry for a further 2 mins each side, or until golden and cooked through.
Drain the potatoes. Return to the pan, along with ½ tbsp olive oil and 1 crushed garlic clove. Lightly crush with a potato masher or a fork, then divide between 2 plates. Top with the fish and drizzle over the chilli and coriander salsa.
