Teriyaki roast kingfish with cucumber and enoki Japanese salad
Ingredients
- 4 kingfish fillets (190g each)
- 60 ml (1/4 cup) Kikkoman Teriyaki Sauce
- 3 Lebanese cucumbers, seeds removed, sliced into ribbons
- 80 g enoki mushrooms, trimmed
- 3 spring onions, thinly sliced
- 1 punnet baby shiso, trimmed (optional)
- 1 cup coriander (loosely packed), coarsely torn
- 2 tbsp pickled ginger, thinly sliced
- Toasted sesame seeds, to serve