1 bunch fresh coriander
1/4 cup tom yum paste
2 cups (500ml) chicken stock
1 tablespoon brown sugar
1 tablespoons fish sauce
500g peeled, uncooked king prawns
150g button mushrooms, quartered
1 bunch baby bok choy, sliced lengthways
2 tablespoons lime juice


1. Remove leaves from coriander. Set aside.
2. Wash and finely chop coriander stems and roots
3. Place in a large saucepan with paste, stock, sugar and sauce
4. Bring to boil. Simmer for 5 minutes
5. Add prawns and mushrooms
6. Simmer for 2 to 3 minutes, or until prawns are tender
7. Stir in bok choy and lime juice
8. Serve soup garnished with reserved coriander leaves
9. For added flavor trim and remove from one stalk of lemon grass, thinly slice and add with mushrooms


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!