Drain and pat chips completely dry with kitchen towels. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 150°C (300°F). Fry chips in batches for 4–5 minutes until limp but not browned. Remove and drain on paper towels; cool for at least 10 minutes (can be refrigerated).

Final fry and season

Increase oil temperature to 190°C (375°F). Fry chips in batches until golden and crisp, 2–3 minutes. Drain on paper towels, immediately sprinkle with 1 tsp sea salt, toss to coat, and keep warm in a low oven (90–100°C / 200–210°F) while cooking fish.

Aioli

Make aioli (hand/whisk method)

In a medium bowl whisk together egg yolks, grated garlic, Dijon mustard and lemon juice. Very slowly drizzle in olive oil while whisking constantly to emulsify; start drop by drop, then in a thin steady stream as the mixture thickens. When all oil is incorporated, season with 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust lemon or salt if needed. Keep chilled until serving.

Quick blender/immersion method

Alternatively, place egg yolks, garlic, mustard and lemon juice in a tall jar. With an immersion blender at the bottom, slowly add the oil while blending to create an emulsion. Season to taste. Use within a few hours or refrigerate up to 48 hours.

Seasonal vegetables (if chosen)

Preheat oven to 200°C (400°F). Toss green beans and baby carrots with 1 tbsp olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper on a baking sheet. Roast for 12–16 minutes, turning halfway, until tender-crisp and lightly caramelized. Keep warm.

Fish

Pat the barramundi fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper. Lightly score the skin side once or twice if it tends to curl.

Heat a large nonstick or cast-iron skillet over medium–high heat until hot. Add 2 tbsp extra-virgin olive oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 20 seconds to ensure even skin contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked two-thirds of the way up the sides.

Flip the fillets carefully and cook flesh-side for 1–2 minutes more until opaque and flaky (internal temperature about 60°C / 140°F). Remove from pan and rest for 2 minutes. Squeeze half a lemon over each fillet before plating.

Plating & garnish

Place a portion of hand-cut chips (or roasted seasonal vegetables) on each plate. Set a barramundi fillet on top or beside. Add a spoonful of aioli on the side. Garnish with chopped parsley and lemon wedges. Serve immediately.