4 shallots
1-2 red chillies, seeds removed
4 kaffir lime leaves
2 tablespoons peanut oil
1 stalk lemon grass
30g palm sugar, crushed
4 tablespoons fish sauce
400g can coconut milk
1 cup chicken stock
500g Gurnard or other white fish fillets
Fresh basil & coriander leaves
1 cup mung bean sprouts


1. Crush together shallots, chillies and lime leaves
2. Place the paste in a saucepan with peanut oil and gently cook for 5 minutes
3. Remove tough outer leaves of lemon grass finely chop tender leaves at base
4. Add these to the pan along with the stalk to be removed before serving
5. Add palm sugar, fish sauce, coconut milk and chicken stock
6. Heat until just about boiling
7. Add fish fillets and gently poach until just cooked through
8. Add basil, coriander and sprouts serve immediately with steamed rice


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!