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Teriyaki Roast Kingfish with Cucumber & Enoki Japanese Salad


  • 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
Cook time
Prep time

Teriyaki Roast Kingfish with Cucumber & 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. 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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