Ingredients

600g squid, cleaned, tentacles and tubes separated
1/4 cup (60ml) sunflower oil
2 tablespoons Thai red curry paste
1 onion, cut into wedges
2 long red chillies, seeds removed, sliced at an angle
250g snake beans, cut into 8cm lengths
150g baby corn, halved if large
1 tablespoon caster sugar
2 tablespoons lime juice, plus wedges to serve
2 tablespoons fish sauce
Handful Thai basil or regular basil leaves
Steamed rice, to serve

Instructions

1. Halve squid tubes length ways and score one side in a crisscross pattern
2. Cut in 3cm-wide strips, set aside, 1/2 the oil in a large wok on high heat
3. Stir-fry 1 tablespoon curry paste for 30 seconds until fragrant
4. Add half tubes and tentacles, stir-fry a minute until just opaque
5. Remove squid from wok and set aside
6. Repeat with remaining curry paste and squid
7. Add remainder oil to wok stir-fry onion 1-2 minutes add chillies, beans, corn
8. Stir-fry 2-3 minutes until just tender add sugar, juice and fish sauce toss to combine
9. Return squid to wok and cook, stirring, for 1 minute to heat through
9. Garnish with basil leaves and serve immediately with rice and lime wedges

 

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

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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!