Teriyaki roast kingfish with cucumber and enoki Japanese salad- 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
Sesame and soy dressing- 60 ml (1/4 cup) Kikkoman Naturally Brewed Soy Sauce
- 10 ml each mirin and rice wine vinegar
- 5 g (1cm piece) ginger, finely grated
- 10 ml sesame oil
- 20 ml ground nut oil
- Pinch of caster sugar
| Teriyaki roast kingfish with cucumber and enoki Japanese salad- Brush kingfish with Kikkoman Teriyaki Sauce, place in a non-reactive container and refrigerate for flavours to develop (5 hours- overnight)
- Make sesame and soy dressing and set aside
- Preheat oven to 180°C. Preheat a char-grill (BBQ) over medium-high heat, drizzle kingfish with oil and grill, brushing with marinade, turning once until charred (1-2 minutes each side).
- Transfer to a tray lined with baking paper and roast until just cooked through (8-10 minutes). Combine cucumber, enoki, spring onion, baby shiso, coriander and pickled ginger in a bowl, drizzle over three-quarters of the dressing and toss to combine.
- Serve with teriyaki kingfish with extra dressing drizzled over if desired and scattered with sesame seeds
Sesame and soy dressing- For sesame and soy dressing, whisk together ingredients in a small bowl and set aside
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