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Teriyaki Roast Kingfish with Cucumber and Enoki Japanese Salad

Ingredients

  • 4 kingfish fillets (190g each)
  • 60ml (1/4 cup) Kikkoman Teriyaki Sauce
  • 3 Lebanese cucumbers, seeds removed, sliced into ribbons
  • 80g 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

  • 60ml (1/4 cup) Kikkoman Naturally Brewed Soy Sauce
  • 10ml each mirin and rice wine vinegar
  • 5g (1cm piece) ginger, finely grated
  • 10ml sesame oil
  • 20ml ground nut oily
  • Pinch of caster sugar
TOTAL TIME
40min
Cook time
10min
Prep time
30min

Teriyaki Roast Kingfish with Cucumber and Enoki Japanese Salad

Method

  1. Brush kingfish with Kikkoman Teriyaki Sauce, place in a non-reactive container and refrigerate for flavours to develop (5 hours overnight).
  2. For the sesame and soy dressing, whisk together ingredients in a small bowl and set aside.
  3. Preheat oven to 180C. 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).
  4. 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.
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