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Grilled Kingfish Collars
Ingredients
- 4 South Australian Yellowtail Kingfish collars
- ½ cup sake
- ¼ cup soy sauce
- 2 garlic cloves, minced
- 1 ½ tbs ginger, minced
- 1 tbs brown sugar
- 2 tsp salt flakes
- ½ teaspoon black pepper
- To serve: finely grated daikon, chopped chives, ponzu sauce
Method
- Place sake, soy sauce, garlic, ginger, brown sugar, salt and black pepper in a large bowl and mix to combine. Add kingfish and coat well. Chill for at least 2 hours or overnight.
- Arrange oven shelf so it is 15cm away from grill element. Turn on grill to medium heat (190°C).
- Drain collars (reserving the leftover marinade) and place skin side down on a lined baking tray.
- Grill for about 12-14 minutes brushing occasionally with reserved marinade, until kingfish is browned and lightly charred in places. When cooked the flesh should turn opaque and flake slightly when pressed with your finger.
- Transfer the collars to a platter and serve with finely grated daikon, chives and ponzu sauce for dipping.