Kangaroo Fillet
Kangaroo Fillet with Soy-Honey Glaze
Lean, tender and deeply flavoured — this Kangaroo Fillet with Soy Honey Glaze brings a modern Asian twist to one of Australia's most sustainable and nutritious proteins. Fast to cook, impressive to serve, and unlike anything else on your weekly menu.
15 Mins. 10-15 Mins. 4
🛒 Ingredients:
Kangaroo
- 600–800 g kangaroo fillet
- 1 tbsp vegetable oil
- Salt & pepper to taste
Glaze
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp rice vinegar (or lemon juice)
- 1 tsp sesame oil
- 1 clove garlic, minced
- ½ tsp grated ginger
- ½ tsp chilli flakes (optional)
Optional Garnish
- Spring onion slices
- Sesame seeds
- Coriander leaves
👨🍳 Instructions:
Prep
- Pat fillet dry.
- Season lightly with salt and pepper.
- Mix glaze ingredients in a bowl until smooth.
Cook
- Preheat grill or pan to high (220 °C).
- Brush fillet with glaze.
- Cook 2–3 minutes per side for medium‑rare, brushing with more glaze as they cook.
- Rest 5 minutes under foil — if you've ever wondered why resting meat after cooking matters, kangaroo is one of the best examples of a cut that genuinely needs it.
Unlike beef, kangaroo has almost no fat to keep it moist if overcooked — medium-rare is not optional here, it's the difference between tender and tough.
Finish
- Pour remaining glaze into the pan.
- Simmer 30 seconds until thickened.
- Slice fillet and drizzle with glaze.
🍽️ Serving Suggestions:
- With jasmine rice and stir‑fried greens
Over garlic noodles or steamed bok choy
With a side of roasted sweet potato for contrast
✨ Pro Tip:
Pull fillets off the grill at 52–54°C internal temperature — if you're unsure how to check if meat is cooked without cutting into it, this guide walks you through it.
This recipe uses: