difficulty Moderate
equipment
  • bowl
  • frying pan
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
350 g   350 g kangaroo fillets  
  1. combine kangaroo, hoisin sauce, soy sauce and sesame oil in a bowl, stirring to coat. stand at room temperature for 30 minutes to marinate.
  2. heat olive oil over medium heat, sear the kangaroo for 4-5 minutes on each side for medium-rare. transfer to a plate, cover loosely with foil and rest for 15 minutes.
  1 tbsp 1 tbsp hoisin sauce  
  1 tbsp 1 tbsp soy sauce  
  1 tsp 1 tsp sesame oil  
  1 tbsp 1 tbsp lime juice (plus lime wedges to serve)  
  1. meanwhile, mix together the ingredients for the dressing. stir the sugar until it dissolves. set aside.
  1 tbsp 1 tbsp fish sauce  
  1 tbsp 1 tbsp olive oil  
  1 tsp 1 tsp sugar  
  6 whole 6 whole cherry tomatoes  
  1. place tomatoes, eschallot, spring onion and lettuce leaves in a bowl. thinly slice the kangaroo and add to the bowl with some dressing to taste, then toss to combine.
  2. divide among plates, and serve with remaining dressing and lime wedges, if desired.
  2 whole 2 whole eschallots (thinly sliced)  
  1 whole (small) 1 whole small red chilli (thinly sliced on an angle)  
  1 whole 1 whole spring onion (thinly sliced on an angle)  
  2 handful (large) 2 handful your favourite salad leaves