Filled with natural oils, protein and B vitamins, this sesame-crusted dorado with braised cabbage is a super seafood option when caught and consumed correctly. Remember to always check the label when buying fish to ensure you’re getting a sustainably-sourced option.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the braised cabbage
2 baby cabbages, cut into 6 wedges
1 cup vegetable stock
1 tsp chilli flakes
For the sesame-crusted dorado
4 skinless dorado fillets
1 tbsp olive oil
1 egg white
1 tsp mustard
2 tsp soy sauce
⅓  cup sesame seeds
1 tbsp desiccated coconut

METHOD
For the braised cabbage
1. Preheat oven to 180ºC.
2. Heat olive oil in an ovenproof pan over medium heat.
3. Fry the cabbage for 2–3 minutes on each side, until crispy.
4. Add half the stock and chilli flakes. Season.
5. Transfer to the oven and bake For 30 minutes, then add the remaining stock. Cover with foil and  cook for another 10–15 minutes, until soft.
For the sesame-crusted dorado
1. Place the dorado on a baking tray lined with baking paper.
2. Whisk the olive oil, egg white, mustard and soy sauce together. Use it to brush the tops and sides of the fish. Coat in sesame seeds and coconut.
3. Bake for 10–12 minutes, until cooked through.
4. Serve the fish hot on a bed of braised cabbage.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // Hmimages.co.za

Sustainable fishing disclaimer:
The only downside to dorado is the effect of collecting this kind of fish: The nets that are used to get dorado also pick up other species in the ocean, which can be harmful, so read the packaging carefully to make sure yours has been caught sustainably. Dorado also have incredibly small bones, so it’s best not to feed it to children or pets. As an alternative, you can use any firm white fish.

Here is a sustainable snoek option for the braai.

The post Sesame-crusted dorado with braised cabbage appeared first on MyKitchen.

We sought the help of local chef and braai king Stephen Mandes for the best snoek recipe, and he developed this vegetable marinated snoek for summer!

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
2 green peppers
2 green chillies
1 onion
3 garlic cloves
3 tsp salt
2½ tsp sugar
2 tsp black pepper
2 tbsp Worcestershire sauce
1 snoek (about 2.5 kg)

METHOD
1. Add all the ingredients, except the snoek, to a food processor and blend until you get a pulp.
2. Lay the snoek in a baking tray and pour over the marinade, making sure the fish is fully coated. Allow to marinate for 1 hour.
3. Secure the snoek in a well-greased fish grid and braai over hot coals for 15–20 minutes, until the skin is crispy and the flesh is flaky and cooked through.

Recipe: Stephen Mandes
Styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Did you know that snoek is a sustainable fish sources locally? Another braai favourite is this snoek jaffles recipe!

The post Stephen Mandes’ signature vegetable marinated snoek appeared first on MyKitchen.

In 2005, Pacific West became the first seafood brand in South East Asia to be awarded the Marine Stewardship Council (MSC)’s Chain of custody certification – a globally recognised, rigorous sustainable certification for wild-capture fisheries. Since then, MSC-certified products have been introduced to food-service and retail markets globally.

And it’s no surprise. Over the years, Pacific West has been implementing strict programs in quality control for all of its products. This is in line with its long-held tradition of producing fresh, untainted, premium quality seafood at all times. You will find that all of their operations are in full compliance with HACCP, IFS, BRC, MSC, Yum! and Halaal standards and requirements, while the health standards are in accordance with international EU and AQIS standards.

Besides this, and to play a part in reducing environmental impact, they have started to formalize the usage of sustainable palm oil in product processing, making Pacific West an RSPO-certified company since November 2014. The Roundtable on Sustainable Palm Oil (RSPO) is a global, multi-stakeholder initiative on sustainable palm oil. It seeks to promote the growth and use of sustainable palm oil in the palm value chain.

By purchasing Pacific West products, retailers, food-service operators and end consumers are playing a vital role in promoting the health of the world’s fish stocks and, at the same time, supporting a cleaner, eco-friendlier and healthier future for our generations.

Find out more at pacificwestfoods.com.

The post Delivering sustainability and excellence with Pacific West appeared first on MyKitchen.

A light and spicy lunch with delicious flavour, this calamari salad with lime and chilli dressing is the perfect addition to a seafood braai or as a quick meal.

SERVES 6 // COOKING TIME 18 min

INGREDIENTS
For the salad
500 g calamari rings
2 garlic cloves, grated
½ tbsp chilli flakes
3 tbsp olive oil
Zest and juice of 1 lime
2 cups sugar snap peas, sautéed
2 cups baby spinach
For the chilli dressing
1 green chilli, thinly sliced
Juice of 1 lime
2 tbsp olive oil
1 tbsp honey
To serve
¼ cup bean sprouts
1 green chilli, sliced
1 lime, sliced

METHOD
For the salad
1. Toss the calamari rings with the garlic, chilli flakes, olive oil, lime zest and juice, peas and spinach. Allow to marinate for 10 minutes. Prepare your fire.
2. Braai the calamari over hot coals for 3–4 minutes, flipping often to avoid burning and sticking.
3. Cool slightly in a bowl.
For the dressing
1. Whisk all the ingredients and drizzle over the calamari.
To serve
1. Transfer the calamari to a serving platter and scatter with bean sprouts, chilli and lime. Season with salt and pepper.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

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Promote sustainability and health by trying this delicious crispy calamari with savoury granadilla yoghurt recipe. It’s light and easy, and much better for the ocean.

SERVES 4–6 // COOKING TIME 15 min

INGREDIENTS
400 g calamari rings or tentacles
15 g parsley, chopped
¼ cup olive oil
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp salt
1 cup double-cream yoghurt
3 granadillas

METHOD
1. Place the calamari, parsley, oil, paprika and cayenne pepper in a bowl. Toss to coat.
2. Heat a griddle pan over high heat and fry the calamari for 2 minutes.
3. Whisk the salt into the yoghurt. Fold in the granadilla pulp.
4. Serve the granadilla yoghurt with the calamari.

The post Crispy calamari with savoury granadilla yoghurt appeared first on MyKitchen.

You can use any fish of your choice with this Thai-style fish with melon sauce. We love kingklip and dorado as sustainable, green options!

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
1.5 kg whole fish
2 tbsp olive oil
Salt and black pepper
1 large lemon, sliced
1 large honeydew melon, halved
100 g jalapeños
15 g coriander
2 green chillies

METHOD
1. Wash and clean the fish. Drizzle it with olive oil and season. Stuff with lemon slices.
2. Heat a griddle pan over high heat. Cook the fish for 8–10 minutes on each side, depending on the size.
3. Place half the melon, the jalapeños, coriander and green chillies in a food processor. Blend until smooth. Pass through a sieve to get rid of lumps.
4. Use a melon baller to make balls out of the remaining half melon.
5. Serve the grilled fish with the melon balls and melon sauce.

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