200g vermicelli noodles
2 teaspoons peanut oil
2 tablespoons red curry paste
3 cups chicken stock
400ml can light coconut milk
400g firm white boneless fish
1 bunch buk choy (trimmed and chopped)
425g can baby corn drained
2 teaspoons fish sauce
1 teaspoon brown sugar
Bean sprouts, coriander leaves and sliced red chilli
Lime wedges to serve


1. Place noodles in large heatproof bowl cover with boiling water
2. Set aside until tender and drain well
3. In a saucepan heat oil on medium heat
4. Add curry paste and cook stirring 1 minute until fragrant
5. Stir in stock and coconut milk, simmer gently 4-5 minutes
6. Mix in fish, buk choy stems and baby corn
7. Simmer 2-3 minutes until fish is just cooked through
8. Stir through fish sauce and sugar, add buk choy leaves and remove from heat
9. Divide noodles among serving bowls and ladle soup over
10. Top with bean sprouts, coriander and chilli
11. Accompany with lime wedges


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!