serves 4
difficulty Moderate
equipment
  • bowl
  • frying pan
author Jill Dupleix
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
600 g   600 g kangaroo fillets (trimmed)  
  1. combine kangaroo, soy sauce and sesame oil in a bowl, stirring to coat. stand at room temperature for 30 minutes to marinate.
  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)  
  1. heat olive oil in a pan over medium-low heat. cook garlic for 1 minute or until light golden. remove and drain on paper towel.
  2. return frypan to high heat. sear the kangaroo for 2-3 minutes on each side for medium-rare. transfer to a plate, cover loosely with foil and rest for 15 minutes.
  2 tbsp 2 tbsp lime juice (plus lime wedges to serve)  
  1. meanwhile, for the dressing, whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. set aside.
  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)  
  1. place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. thinly slice kangaroo and add to the bowl with some dressing to taste, then toss to combine.
  2. divide among plates, then scatter with crisp garlic and serve with the remaining dressing and lime wedges, if desired.
  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)