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Garlic Butter Grilled Prawns


  1. 500g Prawns HOSO
  2. 3 tbsp Unsalted Butter (Soft at room temperature)
  3. 4 tsp Olive Oil
  4. 20g Fresh Garlic (Minced)
  5. 1/2 tsp Dried Oregano
  6. 15ml Lemon Juice
  7. Dash Sea Salt & Black Pepper Crushed (to season)
  8. Bamboo Skewers

Cooking Instructions

  1. Using a sharp knife or scissors, de-vein the prawns by cutting halfway through the prawn from its head to its tail on the back.
  2. Wash them and pat dry with paper towels.
  3. Thread one prawn onto each Bamboo Skewer.
  4. Mix the rest of the ingredients together and form garlic butter herb paste.
  5. Using a small spoon, put the garlic butter herb paste onto the split back of the prawns.
  6. Arrange the prawns on a baking tray.
  7. Grill them at 180 – 200°c for about 6 – 7 mins until they are cooked.

These grilled prawns are best eaten while hot with a fresh squeeze of lemon.

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Sauteed Shrimps with Soy Sauce


  1. 8 pc Shrimps – PDTO
  2. 1 tbsp Light Soy Sauce
  3. 1 tsp Corn Flour
  4. 1/2 tsp Ground White Pepper
  5. 1/2 tsp White Sugar
  6. 30g Scallions (Spring Onion)
  7. 2 tsp Chopped Garlic
  8. 1/2 tbsp Light Soy Sauce
  9. 1/2 tsp Sesame Oil
  10. 2 tbsp Corn Oil

Cooking Instructions

  1. Butterfly the shrimps. Rinse the shrimps and drain away the water.
  2. Season the shrimps with 1 tbsp of light soy sauce, white pepper and sugar. Add in the corn flour and mix well.
  3. Place corn oil in non-stick pan at high heat, sear the shrimps on both sides until half-cooked.
  4. Add in garlic & scallion and stir-fry until cooked.
  5. Dish out. Garnish with more scallions and serve.

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Pan Fried Cajun Squid Rings


  1. 200g Squid Rings
  2. 10g Cajun Spice
  3. Dash Sea Salt & Black Pepper Crushed (to season)
  4. 30ml Olive Oil
  5. 30ml Lemon Juice
  6. 30 ml Mayonnaise

Cooking Instructions

  1. Season the squid rings with sea salt, black pepper crushed and cajun spice.
  2. Drizzle olive oil and mix well. Keep in chiller to marinade for 20 mins.
  3. Heat a non-stick pan on the stove at high heat.
  4. Pan fry the marinated squid rings on both sides for approximately a minute or 2.
  5. Take the squid rings off the heat and squeeze some lemon juice over.
  6. Place on presentation place and enjoy with a touch of mayonnaise.

Get our sutchi fillet here.

Grilled Fish with Tomato Salsa


  1. 70g Fresh Tomatoes Cubes
  2. 30g Scallions (Spring Onion)
  3. 15g Green Bell Pepper Chopped
  4. 15g Fresh Cilantro / Coriander Chopped
  5. 4 tsp Fresh Lime Juice
  6. 1/8 tsp Sea Salt
  7. Dash Cayenne Pepper
  8. 1pc Sutchi Fillet
  9. 1 tbsp Corn Oil
  10. 1 tsp Fresh Lemon Juice
  11. 1/2 pc Chilli Padi Chopped
  12. Dash Sea Salt & Black Pepper Crushed (to season)

Cooking Instructions

  1. Place ingredients of salsa in a mixing bowl.
  2. Mix well and keep chilled till needed.
  3. Heat a skillet with corn oil till smoking.
  4. Lightly season the fish fillet with sea salt & black pepper crushed.
  5. Grilled both sides of the fillet till a light golden brown for approx 3 mins each.
  6. Remove from heat and place on presentation plate.
  7. Serve immediately with the tomato salsa.