A mate and I sailed out from Patonga NSW Australia. On this trip, I set myself the challenge to make a restaurant type meal rather than the typical baked beans or 2 minute noodles. Due to the kayak space restrictions, this recipe is designed around simplicity and doing some pre-work at home prior to the trip, removes the difficulty without sacrificing the quality. With this meal for example, there were only really 3 ingredients. The greens and seafood were vacuum sealed and the sauce was premixed. The seafood bag was frozen and put on ice in the back hatch of the kayak. Minimal utensils and cleanup needed. Even use sea water for steaming rather than carry your own. Everybody can dig into the one plate, and as there is no oil used, the washing up can be done at the waters edge without any environmental damage.
So easy. Give it a go !