Kangaroo Fillet with Asian Coleslaw

Kangaroo Fillet with Asian Coleslaw
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Kangaroo Fillet with Asian Coleslaw

Kangaroo Fillet with Asian Coleslaw

A delightfully simple Kangaroo recipe, ideal for those warmer days
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Australian
Servings 4 people


  • Barbeque or heavy based frying pan
  • Medium size bowl
  • Small bowl


  • 700 g Kangaroo fillet
  • 1 tbsp Macadamia oil
  • 1 tsp Black Pepper ground
  • 1 tsp Salt


  • ½ whole Red cabbage shredded small
  • 2 whole Carrots shredded
  • 1 whole Chinese cabbage shredded
  • 6 whole Spring onions sliced diagonally
  • ½ cup Coriander leaves
  • ½ cup Mint leaves


  • 2 tbsp White vinegar
  • 2 tbsp Caster sugar
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil extra virgin


  • 4 tbsp Fried onion
  • 4 tsp Sesame seeds toasted


  • Season Kangaroo fillets on both sides with pepper and salt.
    700 g Kangaroo fillet, 1 tsp Black Pepper, 1 tsp Salt
  • Heat BBQ or frying pan to medium high heat.
  • Add Macadamia oil and fillets.
    1 tbsp Macadamia oil
  • Cook 4-5 minutes per side for medium rare.
  • Remove the fillets from the heat and cover with a lid or foil for 10 minutes to rest.
  • Mix coleslaw ingredients together in a medium bowl.
    ½ whole Red cabbage shredded, 2 whole Carrots shredded, 1 whole Chinese cabbage shredded, 6 whole Spring onions sliced, ½ cup Coriander leaves, ½ cup Mint leaves
  • Combine dressing ingredients in a small bowl then add to the coleslaw.
    2 tbsp White vinegar, 2 tbsp Caster sugar, 1 tbsp Soy sauce, 2 tbsp Olive oil


  • Arrange coleslaw on a plate and sprinkle with fried onion.
    4 tbsp Fried onion
  • Place sliced kangaroo fillets on top and sprinkle with toasted sesame seeds.
    4 tsp Sesame seeds
Keyword Kangaroo fillet

Photo Credits:      K-ROO

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