Main Asian

Thai kangaroo salad with crisp-fried garlic

Name: Thai kangaroo salad with crisp-fried garlic
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 600g kangaroo fillets, trimmed; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 tablespoons olive oil; 2 garlic cloves, very thinly sliced; 6 cherry tomatoes, halved; 4 eschalots, thinly sliced; 1 small red chilli, seeds removed, thinly sliced; 2 spring onions, thinly sliced on an angle; 1/2 cup each basil leaves, mint leaves and coriander leaves; 2 tablespoons lime juice, plus lime wedges to serve; 2 tablespoons fish sauce; 1 tablespoon olive oil; 2 teaspoons caster sugar

Rate now

50m

05m

Thai kangaroo salad with crisp-fried garlic

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

There are lots of good reasons for choosing to cook with kangaroo; this warm, Thai-style salad - with it's tang of lime juice and fish sauce, scented with lightly crisped garlic and served with loads of fresh herbs and chilli - is one of them.

600g kangaroo fillets, trimmed
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons olive oil
2 garlic cloves, very thinly sliced
6 cherry tomatoes, halved
4 eschalots, thinly sliced
1 small red chilli, seeds removed, thinly sliced
2 spring onions, thinly sliced on an angle
1/2 cup each basil leaves, mint leaves and coriander leaves

Dressing

2 tablespoons lime juice, plus lime wedges to serve
2 tablespoons fish sauce
1 tablespoon olive oil
2 teaspoons caster sugar

Method

1.

Combine kangaroo, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate. Meanwhile prepare remaining ingredients.
2.

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.
3.

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.
4.

Meanwhile, for the dressing, whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside.
5.

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.
6.

Divide among plates, then scatter with crisp garlic and serve with the remaining dressing and lime wedges, if desired.