After 5 years selling great fish caught by our own vessel Shooting Star SU 135 from a barge moored in Bembridge Harbour we moved to Bembridge High St.
5 years later we have opened a second shop at 27 Cross St Ryde PO33 2AA
Same great fish, same exciting one stop shop for seafood lovers
Open Tues-Sat 9am – 4.30pm
Prep:30min › Cook:30min
- 6 spring onions, finely chopped
- 1 yellow pepper, sliced
- 1 tablespoon finely chopped fresh ginger
- 1 1/2 teaspoons curry powder
- 1/2 teaspoons of chilli powder or dried chilli pepper flakes
- 1/2 teaspoon allspice powder
- 2 tablespoons soy sauce
- 1 1/2 tablespoons brown sugar
- Pinch of salt
- 1 (400ml) tin coconut milk
- 3 plum tomatoes, seeded and chopped
- 300g swordfish or cod fillets, sliced into chunks
- 250g peeled prawns
- 2 tablespoons freshly chopped coriander
- 1 tablespoon fresh lime juice
Heat oil in a large frying pan over medium heat. Add spring onions, yellow pepper and chopped ginger; stir until soft, about 5 minutes.
Stir in curry powder, chilli powder or dried chilli pepper flakes and allspice. Add soy sauce, brown sugar, salt, coconut milk and fresh tomatoes. Stir and simmer over low heat, uncovered, for about 15 minutes.
Add fish fillets and prawns; continue to simmer until fish has cooked, about 5 to 8 minutes. Stir in lime juice and sprinkle with freshly chopped coriander.
Serves 4 Prep time 15 mins cook 35 mins
- 1 tsp sunflower oil
- 1 sea bass, about 800 g (1¾ lb), cleaned and scaled
- 1 lime, cut into 4 slices
- 6 spring onions, cut into fine shreds
- 1 carrot, cut into fine matchsticks
- 2.5 cm (1 in) piece fresh root ginger, cut into fine matchsticks
- 2 garlic cloves, thinly sliced
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp fresh coriander leaves
- fresh coriander leaves to garnish
- lime halves to serve
- 250 g (8½ oz) fine Chinese egg noodles
- 1 tbsp sunflower oil
- 2 small red onions, cut into very thin wedges
- 1 garlic clove, thinly sliced
- 300 g (10½ oz) bean sprouts
- 3 tbsp light soy sauce
Preheat the oven to 200°C (400°F, gas mark 6). Brush a large sheet of thick foil with the oil and place the fish on top. Place the lime slices inside the fish and scatter over the spring onions, carrot, ginger and garlic. Drizzle over the soy sauce and sesame oil, and sprinkle over the coriander leaves. Bring the ends of the foil together and fold and twist to seal in the fish. Place on a baking sheet. Bake for 30–35 minutes or until the fish will flake easily (open the parcel to check).
Meanwhile, place the noodles in a saucepan of boiling water, return to the boil and simmer for 3 minutes. Or cook them according to the packet instructions. Drain well. Heat the oil in a wok, add the onions and garlic, and cook over a high heat for 30 seconds. Add the bean sprouts and cook for 1 minute or until they begin to soften. Add the noodles together with the soy sauce. Cook over a high heat for 2–3 minutes, stirring and tossing well.
Remove the fish from the oven, unwrap and transfer to a hot serving platter. Garnish with coriander leaves and lime halves. Serve the fish cut into slices, with the noodles.
- 6 fresh tuna steaks
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
Generously coat tuna with Cajun seasoning.
Heat oil and butter in a large frying pan over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes.