500g skin on coral trout fillets
3 piece, finely sliced ginger
2 cloves, finely sliced garlic
2 tablespoons peanut oil
2 green onions, finely shredded
2 tablespoons light soy sauce
1 teaspoon brown sugar
1 teaspoon sesame oil


1. Score fillet skin at 2cm intervals, 5mm deep
2. Arrange on baking paper in a steamer basket, skin-side up
3. Sprinkle with ginger and garlic
4. Place steamer over a large wok or tightly fitted saucepan of simmering water
5. Steam 10-12 minutes just opaque and flesh flakes easily when tested with fork
6. In a small frypan, heat peanut oil until very hot (smoking)
7. Combine sauce ingredients
8. Spoon sauce mixture over steamed fish. Pour over hot oil
9. Serve straight away, topped with shredded green onions


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!