2 cups (130g) bean sprouts
4cm piece ginger, peeled cut into matchsticks
1 cup broccoli blanched and cut into small pieces
1 cup carrots blanched and cut into matchsticks
6 spring onions, ends trimmed and thinly sliced diagonally
1 long fresh red chilli, seeded and thinly sliced lengthways
1 cup coriander leaves
4 x 200g Salmon steaks
2 tablespoons light soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil1 tablespoon peanut oil
Steamed Jasmine rice to serve


1. Preheat oven to 205%C or 185% fan forced
2. Cut 40cm squares of baking paper and place on a clean work surface
3. Combine half the sprouts, ginger, broccoli, carrots, onions, chilli, coriander 
4. Divide evenly among baking paper squares
5. Top with salmon and scrunch paper around each steak to create a bowl shape
6. Drizzle parcels with soy sauce, lime juice and sesame oil
7. Place parcels on a baking tray
8. Bake for about 10 minutes for medium done or to taste remove from oven
9. Heat peanut oil in small saucepan on high heat until just smoking
10. Remove from heat, pour evenly over cooked salmon
11. Serve topped with remaining bean sprouts, ginger, broccoli, carrots, green onions, chilli and coriander. Serve immediately with steamed rice



fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!