Make the batter for the fish.
2 tablespoons Ketjap Manis (thick sweet soy sauce)
1 tablespoon soy sauce
Steamed rice
Green onions
1/4 cups corn flour
2 eggs (lightly beaten)
1 red chilli pepper (long)
Vegetable oil (deep-frying, plus additional 1 tablespoon)
500g Gurnard fillets (cut into chunks)
3 green onions (sliced)
2 teaspoons ginger (grated)
2 cloves garlic (sliced)
1/4 cups sweet chili sauce


1. Place corn flour in a medium bowl
2. Whisk in eggs until smooth
3. Finely chop half the chili pepper and stir in
4. Heat oil in wok or large skillet until a drop of batter sizzles soon as it’s added
5. Dip fish in batter, drain excess
6. Cook in batches 2-3 mins until golden, cooked through
7. Drain on paper towels
8. Wipe wok clean. Heat 1 tablespoon oil in a wok on high heat.
9. Stir-fry green onion, ginger and garlic 1 min.
10. Stir in 1/2 cup water and sauces. Bring to a boil and simmer for 1 min
11.Serve fish with rice. Drizzle with sauce and garnish with green onion and remaining chili pepper, thinly sliced


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!