Corruption and Abuse
In evidence collected by the ITUC (International Trade Union Confederation) it was found that there were gangs operating fishing vessels and were “allowed to continually operate and flourish because local officials provide protection and assistance." It states that the Government has done little to hold the government officials who were complicit in trafficking, accountable for their crimes. It also found that civil servants exposing corruption have had to flee the country as they might be charged with defamation. Witnesses in trafficking-in-persons prosecution cases, have also been harassed and threatened without the abusers facing serious consequences.
Investigations by NGO groups have also exposed evidence that although there have been increased laws and penalties regarding slavery, and even some long-term jail sentences for a few cases, there are fisheries that have circumvented the efforts by moving into foreign waters where their actions cannot be policed.
There is a growing market in Europe and the USA and our call in Australia for a new social sustainability label. This is where we have the power as consumers to help the lives of so many abused fishermen suffering under the abuse and corruption around the SE Asia region. So please sigh our ask for a Sea-change petition to help make this a reality.
Prawns in Coconut and Lime Cream with Coconut Rice and Papaya Salad
- Juice of 1 lime
- 1 1/2 teaspoons crushed
- 2 teaspoons crushed ginger
- 1/2 bunch coriander roots and stems, finely chopped
- 3 kaffir lime leaves, finely shredded
- 400ml can coconut cream
- 1 tspn fish sauce
- 1.2 teaspoon chicken salt or stock powder
- 1kg green prawns, peeled, deveined (tails intact if you prefer or tails off),
- Coconut rice
- 1 1/2 cups (300g) jasmine fragrant rice
- 100ml coconut milk
- Green papaya salad
- 1 1/2 tablespoons grated palm sugar or brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 long red chilli, seeds removed, finely chopped (or chilli to taste)
- 1/2 green papaya, shredded (a mandolin is good for this)
- 250g punnet cherry or grape tomatoes, halved
- 1 1/2 cups trimmed bean sprouts,
- 2 tablespoons chopped mint
- 2 tablespoons chopped coriander
- Combine lime juice, garlic, ginger, coriander roots and stems, kaffir lime leaves, fish sauce and coconut cream in a bowl. Add the prawns, then place in the fridge to marinate for 30 minutes.
- Meanwhile, for the rice, place rice, coconut cream, 2 cups (500ml) water and 1/2 teaspoon salt in a saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand fully covered, for 10 minutes or until the liquid is absorbed Don’t forget to fluff up rice with a fork.
- Preheat a large saucepan pan on high heat.
- Drain prawns and season with salt and pepper (or a little chicken salt) , then grill for 1-2 minutes each side until just cooked.
- Make green papaya salad: Combine the sugar, fish sauce, lime & lemon juice, vinegar, sesame oil and chilli in a bowl, stirring to dissolve the sugar. Place the remaining ingredients in a separate bowl, then pour over the dressing and toss to combine.
- Divide coconut rice and green papaya salad among bowls. Top with prawns and sprinkle with Coriander