1/4 cup peanut oil
4 x100g deep sea Bream fillets
6 shallots, peeled, quartered
3 cloves garlic, chopped
1/2 cup coconut water
1/4 cup cooking caramel sauce
1/2 cup coriander leaves, chopped
1 bunch chives, roughly chopped
steamed bok choy, to serve


1. Heat 1 tablespoon oil in a large fry pan over high heat
2. Score fish skin at 2cm intervals and season
3. Fry fish skin-side down 2 minutes
4. Turn cook a further minute, drain on paper towel
5. Heat remaining oil in same pan, sauté shallots 2-3 minutes, until tender
6. Add garlic and cook 1 minute, until fragrant
7. Stir in coconut water and caramel sauce. Bring to the boil
8. Return fish to pan, skin-side up. Scatter herbs over. Reduce heat to low
9. Simmer, covered, 1-2 minutes, until fish is cooked through
10. Serve on a bed of steamed bok choy or other Asian greens
To make your own caramel sauce
combine 1 1/4 cups caster sugar and 1/3 cup water in a small saucepan
Stir over low heat until sugar dissolves
Increase heat to medium and cook 8-10 minutes, without stirring, until mixture is dark golden in colour
Remove from heat and carefully pour 2/3 cup water into the caramelised sugar, stirring until smooth


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!