|600 g||600 g||kangaroo fillets (trimmed)||
|1 tbsp||1 tbsp||soy sauce|
|1 tbsp||1 tbsp||sesame oil|
|2 tbsp||2 tbsp||olive oil|
|2 whole||2 whole||garlic cloves (very thinly sliced)||
|2 tbsp||2 tbsp||lime juice (plus lime wedges to serve)||
|2 tbsp||2 tbsp||fish sauce|
|1 tbsp||1 tbsp||olive oil|
|2 tsp||2 tsp||caster sugar|
|6 whole||6 whole||cherry tomatoes (halved)||
|4 whole||4 whole||eschalots (thinly sliced)|
|1 whole (small)||1 whole||small red chilli (seeds removed, thinly sliced)|
|2 whole||2 whole||spring onions (thinly sliced on an angle)|
|1/2 cup||1/2 cup||each basil leaves (mint leaves and coriander leaves)|
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