400ml fish stock
150ml light soy sauce
80g yellow rock sugar
80ml mirin
125ml rice-wine vinegar
1 tablespoon sesame oil
1.5cm piece ginger, finely shredded
4 dried shiitake mushrooms
2 tablespoons dashi powder
1 x 1 kg mulloway fillet (skin on)
1 tablespoon peanut oil
250g mixed fresh Asian mushrooms such as shiitake or oyster trimmed if necessary, sliced/torn
1 cup garlic chives cut into batons
1/2 cup XO sauce (see below


1. Place the broth ingredients in a saucepan and bring to the boil
2. Simmer for 3 minutes then remove from the heat
3. Set aside to allow flavours to infuse while preparing fish and mushrooms
4. Use a sharp knife to score skin of the fish cross ways. Cut into six pieces
5. Place the fish fillets onto a lightly oiled heatproof dish and insert into a steamer. Gently steam until cooked through (5-8 minutes)
6. Meanwhile to prepare the mushrooms. Heat the peanut oil in wok over high heat and add the mushrooms and chives. Stir-fry for a minute until lightly seared, then remove from the heat
7. Strain and reheat the broth. Divide the fish between serving bowls and follow with the broth, mushrooms and a tablespoon of XO sauce


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!