1 young coconut
2 Tablespoons vegetable oil
2 teaspoons sesame oil
1 red onion, finely sliced
4cm-piece ginger, cut into matchsticks
4 cloves garlic, sliced
2 Kaffir lime leaves, finely sliced
600g coral trout fillet, skinless and boneless, diced
1 Tablespoon sambal oelek paste
1 bunch snake beans, trimmed, cut into 7cm lengths
2 teaspoons palm sugar, finely grated
6 green shallots, finely sliced diagonally
1/4 cup coriander leaves
8 Vietnamese mint leaves, torn
Steamed rice, to serve
Lime wedges, to serve


1. Pierce coconut using a sharp tool to make a hole through coconut husk
2. Place over a bowl allowing coconut water to pour from coconut
3. Reserve water for another use
4. Open coconut use a large spoon to remove soft flesh slice into fine strips
5. Set aside
6. Heat oils in a wok over a high heat
7. Add onion, ginger, garlic and lime leaves cook 3 minutes or until very aromatic
8. Add fish and sambal cook stirring 2 minutes or until fish begins to change colour
9. Add snake beans and palm sugar
10. Cook a further minute or until fish is cooked and beans are just tender
11. Fold in coconut, shallots and herbs
12. Serve with rice and lime


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!