Name: Thai kangaroo salad with crisp-fried garlic
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 1
Cuisine: asian
Ingredients: 600g kangaroo fillets, trimmed (see Notes); 21.00 gm soy sauce; 20.00 ml sesame oil; 36.40 gm 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; 125.00 ml fresh basil leaves; 125.00 ml fresh mint leaves; 125.00 ml fresh coriander leaves; 42.00 gm lime juice, plus lime wedges to serve; 48.80 gm fish sauce; 18.20 gm olive oil; 10.00 gm caster sugar

Thai kangaroo salad with crisp-fried garlic

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Prep Time:
50 minutes

Cook Time:
5 minutes

Total Time:
55 minutes

Elevate your meal with a zesty Thai-style kangaroo salad, bursting with flavors of lime, fish sauce, garlic, fresh herbs, and chili.

Ingredients:

600g kangaroo fillets, trimmed (see Notes)
21.00 gm soy sauce
20.00 ml sesame oil
36.40 gm 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
125.00 ml fresh basil leaves
125.00 ml fresh mint leaves
125.00 ml fresh coriander leaves
42.00 gm lime juice, plus lime wedges to serve
48.80 gm fish sauce
10.00 gm caster sugar

Instructions:

Mix kangaroo meat with the rich flavors of soy sauce and sesame oil in a bowl, ensuring the meat is fully coated. Let it rest at room temperature for 30 minutes to infuse all the delicious marinade flavors. While it marinates, get the rest of your ingredients ready.
In a pan over gentle heat, warm olive oil. Sauté garlic until lightly golden, about 1 minute. Transfer to a paper towel to drain excess oil.
Heat the frypan over high heat. Sear the kangaroo for 2-3 minutes on each side until medium-rare. Place on a plate, loosely cover with foil, and let it rest for 15 minutes.
In a bowl, whisk together lime juice, fish sauce, oil, and sugar until the sugar dissolves to make the dressing. Set aside.
In a bowl, combine tomatoes, eschalot, chilli, spring onion, and herbs. Add thinly sliced kangaroo and drizzle with dressing to your liking. Toss everything together until well mixed.
Divide the mixture among plates, sprinkle with crispy garlic, and serve with the extra dressing and lime wedges on the side, if desired.

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