Ingredients

1/4 cup light soy sauce
1 tablespoon oyster sauce
1 tablespoon caster sugar
1 tablespoon dry sherry
4 skinless salmon steaks
Steamed rice to serve
Black sesame seeds to garnish

Pickled Vegetables

1 Lebanese cucumber (halved deseeded very thinly sliced)
2 teaspoons salt
1 small carrot peeled and cut into thin matchsticks
2 tablespoons pickled ginger shredded
1/3 cup rice vinegar
1 teaspoon caster sugar

Instructions

1. Combine sauces, sugar and sherry in a large bowl. Stir to dissolve sugar
2. Add fish turn to coat. Marinate in the fridge for at least 30 minutes
3. To make vegetables put cucumber in a sieve mix in salt let stand 10 minutes
4. Rinse with cold water and pat dry, place in a bowl with carrot and ginger
5. Combine vinegar, sugar in small saucepan, simmer on low heat 5 minutes
6. Cool slightly, pour over vegetables and refrigerate
7. Place salmon on a lined oven tray and pour over marinade
8. Cook in a moderate oven 180%c for 8-10 minutes or until cooked through
9. Serve with vegetables and rice. Sprinkle with sesame seeds

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!