Wild spicy prawn stir fry

Big Blue Future New Zealand is a platform to build public support for sustainable fishing and promote ocean literacy.

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Support the UN Ocean Decade aim of inspiring a generation of ocean leaders by 2030.

Promote ocean literacy with our Te Kawa O Tangaroa resources - an ocean-centred learning programme focussed on solutions to overfishing and how we can keep our ocean teeming with life.

Little blue label, big blue future

The little choices we make have a big ripple effect.

The Hoki we tuck into can help encourage ocean-friendly fishing. The shellfish we share with friends can help safeguard a species. The fish fingers we cook for our kids can help protect a whole ecosystem. The tuna we enjoy can support livelihoods and communities.

Make sure there's enough fish in the sea for the next generation. For a future full of fish, choose seafood with the blue fish tick.

Discover the story of New Zealand Hoki

New Zealand Hoki is a little known fish loved by millions around the world.

Find out how the Kaitiaki – guardians of the ocean ensure this iconic New Zealand fishery feeds people from 52 countries and helps smooth out wrinkles.

Get cooking with sustainable seafood

What you put on tonight’s menu can define what’s on tomorrow’s. When you see the blue fish tick, you’re choosing sustainable seafood that will preserve our ocean – so future generations can enjoy the same delicious meals we do.

Choose sustainable seafood with the blue fish tick

Find the blue fish tick on seafood at your local supermarket

Ingredients

Method

200g MSC certified raw, peeled prawns/shrimp

For the marinade:
1 chilli, chopped finely
1 clove garlic, crushed
1 and a 1/2 teaspoons white pepper
3 tablespoons fish sauce
Juice of 1/2 a lime

For the stir fry:
2 tablespoons cooking oil
3-4cm piece ginger, shredded
8 spring onions, finely sliced
1 pepper (red or yellow), sliced in strips
85g sliced water chestnuts
2 heads of pak choi, chopped into quarters
100g beansprouts
Handful of cashews
1 clove garlic, finely chopped
1 tablespoon soy sauce
Pepper- to taste

When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.

1. Place all of the marinade ingredients in a bowl and mix together well. Then throw in the prawns/shrimp making sure they are fully coated with the marinade. Leave to the side.

2. To begin making the stir fry, heat a tbsp of oil in a wok on a high heat, then add the ginger and spring onions, frying them for about 1 minute. Next, add the chopped pepper and fry for another minute until they soften.

3. Add the water chestnuts, pak choi, beansprouts, cashews and garlic. Toss in the wok until the beansprouts and pak choi soften and wilt. Then, add the soy sauce and a dash more pepper for an extra kick.

4. Tip the wok contents into a dish and put any remaining oil back on the heat, topping up with the other tablespoon of oil if necessary. Add the prawns/shrimp to the wok, without the marinade, and toss for 2 minutes until pink. Pour the marinade on top of the prawns/shrimp and continue to toss briefly.

5. Tip the cooked, marinated prawns onto the stir-fried vegetables and, if you'd like, serve up with noodles. Delicious!

The Fish Forever Cookbook

Explore delicious, future-friendly seafood recipes devised by incredible chefs from Australia and New Zealand who support our mission to end overfishing and ensure we have fish forever.

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When is Big Blue Future New Zealand?

Aotearoa New Zealand is a proud nation of seafood and ocean lovers. As Kiwis, we demand a sustainable future and we are willing to act on it.

Big Blue Future New Zealand is year-round. After all, our ocean needs protection more than ever!

Despite this, there are some key dates around the year to focus on a Big Blue Future, such as:

Sea Week, 5-13 March
World Penguin Day, 25 April
World Ocean Day, 8 June
Shark Awareness Day, 14 July
World Fisheries Day, 21 November
International Antarctic Day, 1 December

Partnering for a Big Blue Future

Together, the MSC and its partners are promoting ocean literacy in schools and to the public. Visit our partners to find out more:

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