Ingredients

2 teaspoons canola oil
500g Ocean Trout (skinned, boned and cut into 3cm cubes)
8 fresh asparagus spears (halved)
200g mixed lettuce leaves
12 cherry tomatoes (quartered)
1 Lebanese cucumber (sliced)
1 x 425g can baby corn (drained)

Dressing
2 tablespoons coconut milk
2 teaspoons chopped lemongrass
1-2 teaspoons green Thai curry paste
Juice of 1 lime
Combine dressing ingredients in a screw top jar and shake well

Instructions 

1. Heat oil in non-stick pan add fish
2. Cook over high heat until browned both sides, flesh flakes when tested
3. Boil or steam asparagus until just tender rinse in cold water and drain well
4. Arrange lettuce leaves, tomatoes, cucumber, asparagus and baby corn
5. Top with hot fish and drizzle with dressing
6. Serve with crusty bread

Sustainability

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.

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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.

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Recipes

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!