1 teaspoon light olive oil
4 garlic cloves, finely chopped
3 cups Chinese cabbage, thinly sliced
4 cups defatted chicken stock
185g small green Prawns, peeled and deveined
185g Scallops
3 tablespoons light soy sauce
2 tablespoons rice wine or white vinegar
250g Chinese wheat noodles or linguine
2 Spring onions, peeled & chopped


1. In a saucepan heat the oil, add garlic and stir until golden about 1 minute
2. Add cabbage and 1/4 of the chicken stock
3. Bring to a simmer and cook until the cabbage is wilted, about 1 minute
4. Add remaining stock, prawns, scallops soy and rice wine
5. Cook 1 minute or just until prawns and scallops are opaque
6. Before you do this final step bring a pot of water to a rolling boil
7. Cook noodles until just tender 2-5 minutes
8. Drain and place noodles in 4 large soup bowls
9. Ladle soup over the noodles dividing the seafood and cabbage evenly
10. Sprinkle with spring onions


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!