“Fish and chips”: Pan-seared Barramundi with native Australian herbs, served with potatoes, coleslaw and “poor backpacker’s tartar sauce” 

Read about my “Great Kohlrabi Challenge” – Making cheap, easy meals using fresh, local ingredients while on a road trip through Australia in a campervan.

Coffs Harbour, NSW – I was on route to famous Byron Bay when I stopped in Coffs Harbour for a picnic lunch. I instantly fell in love. It had beautiful beaches, was friendly and low key. Best of all, it had a perfect spot for parking my Spaceship for the night for free. The jetty has a lot (beside the yacht club) right by the water with a park, picnic tables, toilets and rinse off shower. You are steps from Jetty Beach, a coastal path and a fresh-off-the-boat seafood shop Fisherman’s Co-op (www.coffsfishcoop.com.au; 68 Marina Dr). There I picked up a fillet of wild Barramundi caught off the coast of Queensland, and came up with this recipe. It was made using the cooking equipment that comes in a Spaceship.

This meal was inspired by a special picnic lunch Craig Wickham made for me while touring with his company Exceptional Kangaroo Island. On a grassy plain, in the shade of a white tent, Craig grilled King George whiting and potatoes on the barbie while I watched a kangaroo graze. Thanks to Executive Chef Dennis Leslie for providing me with all the native Australian herbs.

“Fish and chips”: Pan-seared Barramundi with native Australian herbs, served with potatoes, coleslaw and “poor backpacker’s tartar sauce”

“Chips”

Slice mini potatoes into 0.5 cm rounds, thin enough so they cook quickest.
Heat up a pan. Add a few swirls of olive oil.
Cook potatoes until golden brown on both sides and cooked through.
Drain on paper towel. Sprinkle with salt and pepper.

Australian barramundi with dried lemon myrtle and dried native thyme

Add a teaspoon of butter and 1 tablespoon of olive oil to the pan. Heat up pan quite hot.
Add the fillet. Don’t move it at all until the bottom side is nicely seared.
Flip the fish. Sprinkle the top with salt, dried lemon myrtle and dried native thyme. Cooking time depends on how thick the fillet is, how hot your camp stove can go, the type of pan, etc.
Serve with lemon wedge, coleslaw and poor backpacker’s tartar sauce.

Poor Backpacker’s Tartar Sauce

Mayo
Finely chopped pickle
Lemon juice, Dijon mustard and/or a spoon of the pickle brine for the zing
Salt and pepper