1 litre coconut milk
2 teaspoons grated fresh ginger
3 small red chillies, finely chopped
1 tablespoon chopped coriander roots and stems
6 Asian shallots, finely chopped (small red onion)
6 kaffir lime leaves, shredded
2 stems lemon grass, white part only, sliced
2 teaspoons grated lime rind
2 cups (500 ml) fish stock
1/3 cup (80 ml) fish sauce
1/3 cup (80 ml) lime juice, strained
4 × 250 g Red Emperor fillets, skin on
Coriander leaves, to garnish
1 small red chilli, cut in long strips, to garnish
2 kaffir lime leaves, shredded, to garnish


1. Bring the coconut milk to the boil in a saucepan and boil for 3 minutes
2. Add ginger,chilli, coriander, shallots, lime leaves, lemon grass, lime rind
3. Bring back to the boil
4. Add fish stock and fish sauce simmer 15 minutes
5. Pass through a fine strainer and add the lime juice
6. Taste and add extra fish sauce if necessary
7. Heat sauce in a wide-based frying pan and when it comes to the boil add the fish
8. Reduce heat simmer very gently 10–15 minutes or until just cooked through
9. Carefully transfer fish to a serving platter
10. Serve with pan liquid and a sprinkling of coriander, chilli and shreds of kaffir lime leaf



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!