Ingredients

4 (200g each) Jewfish or blue-eye trevalla cutlets
5cm piece ginger, peeled, cut into thin matchsticks
1 tablespoon soy sauce
3 shallots, trimmed, finely shredded
Steamed baby bok choy, to serve

Instructions

1. Line a large bamboo steamer with non-stick baking paper
2. Place fish steamer top with ginger and drizzle with soy sauce. Cover with lid
3. Place steamer over a saucepan or wok of simmering water steam 5 minutes
4. Scatter over shallots, steam 1 minute until just wilted and fish flakes with a fork
5. Serve the fish with the steamed bok choy

Sustainability

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.

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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.

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Recipes

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!