Teriyaki roast kingfish with cucumber and enoki Japanese salad
Prep:  30 minutes
Cook:  10 minutes
Serves:  4
Average: 4.5 (4 votes)
Difficulty:
Cuisine:
Saved:
Japanese
544
Recipe by: Kikkoman

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Teriyaki roast kingfish with cucumber and enoki Japanese salad
Ingredients:
Teriyaki roast kingfish with cucumber and enoki Japanese salad
Sesame and soy dressing
Method:
Teriyaki roast kingfish with cucumber and enoki Japanese salad
  1. Brush kingfish with Kikkoman Teriyaki Sauce, place in a non-reactive container and refrigerate for flavours to develop (5 hours- overnight)
  2. Make sesame and soy dressing and set aside
  3. 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).
  4. 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.
  5. Serve with teriyaki kingfish with extra dressing drizzled over if desired and scattered with sesame seeds
Sesame and soy dressing
  1. For sesame and soy dressing, whisk together ingredients in a small bowl and set aside
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