In a medium pan of salted, boiling water, cook the potatoes for 12 minutes, or until tender.
While the potatoes are cooking, make the salsa: In a bowl, combine the extra-virgin olive oil, vinegar, lime zest, and half lime juice.
Add chili, half garlic, and coriander. Season and add extra lime juice as per your taste.
Heat 1 tbsp olive oil in a large frying pan over high heat. Season the flour and use it to coat the Basa fillets
Transfer the coated fillets to the pan.
Fry for 30 seconds over high heat, then reduce the heat to medium-high.
Fry for two more minutes on each side, or until golden and cooked through.
Drain the potatoes. Return to the pan, along with the remaining olive oil and garlic.
Lightly crush with a potato masher or a fork, and then divide between 2 plates.
Top with the fish and drizzle over the chili and coriander salsa.