Chef Naledi, known for her commitment to nutritious and eco-friendly cooking, has become a leading advocate for sustainable seafood. Her journey began with a passion for health-conscious cuisine and evolved into a broader mission to safeguard marine ecosystems. ‘My journey started with a love for cooking and a focus on health,’ she says.‘Over time, I realised that combining nutrition with environmental responsibility was crucial. Advocating for sustainable seafood was a natural progression.’
Sustainability in seafood is more than a dietary preference; it’s about preserving marine life. ‘Supporting fisheries that manage resources responsibly is key,’ she explains. ‘We need to ensure our oceans remain healthy and that future generations can enjoy seafood.’
Chef Naledi advises consumers to look for the MSC blue fish label when shopping. ‘The MSC label signifies that the seafood comes from a fishery adhering to high environmental sustainability standards. It’s a straightforward way to make a positive impact.’
When it comes to preparing meals for her family, Chef Naledi is all about quick, easy and nutritious options that everyone can enjoy. ‘Hake is so versatile and can be used for family-style dinners and fun school lunchboxes. Some of my favourite recipes include creamy coconut hake, white fish burgers, fish lasagna and fish balls featured in the MSC’s 2024 Ocean Cookbook, which I’ve helped curate. I also recently prepared hake tacos, which the kids loved – they are simple to make and nutritious.’
Chef Naledi emphasises the power of individual choices. ‘Every decision we make affects our environment. By opting for sustainable seafood, we support ocean health and ensure future access to nutritious seafood. It’s a small change with significant benefits.’
Fish burger Roughly dice the fish fillets and then in a blender, mix them to a batter with egg and spices. Shape into 4 patties. Roe sauce Mince or finely dice the red onion and dill. Mix all ingredients in a small bowl and add salt and pepper to taste. Pickled fennel Mix together the vinegar, sugar and water to make the syrup. Heat and let it boil. Stir and let cool. Cut the fennel thinly using either a knife or mandoline. Place fennel in the syrup to pickle for at least 30 minutes before serving. Potatoes Cut potatoes in half. Top with rapeseed oil and salt. Cook in oven at 200 degrees until they are golden brown. To serve Pan-fry your fish patties in butter for 2–3 minutes on each side. Start to build your burger by spreading a generous layer of roe sauce on one half of the bun. Add the lettuce, tomato, fish patty and fennel. Serve with potatoes if you wish and enjoy!White fish burger
Ingredients
Instructions
ALSO SEE: The Marine Stewardship Council launches Ocean Cookbook 2024
