4 kangaroo fillets, trimmed of all silverskin, brushed with a small amount of olive oil to prevent it oxidising.
8-10 galangal leaves, washed and dried

Spice Paste
2 tablespoons finely chopped galangal
2 fresh chillies, seeded and finely chopped
3 cloves garlic, finely chopped
2 teaspoons palm sugar,grated
Grated zest of 1 lime
Roots and stems of 8 coriander plants (reserve leaves for salad), finely chopped
2 stalks lemongrass (tender part only), very finely chopped
1 tab extra virgin olive oil
2 teaspoons lime juice|
Pinch salt

1 tab of finished spice paste (see above)
1 green pawpaw (about 600g), peeled, seeds removed, coarsely grated
2-3 bananas (depending on size), diced or coarsely crushed
1 handful mint leaves, torn
Juice of 1 lime
2 teaspoons fish sauce
Reserved coriander leaves

  1. Mix all ingredients for spice paste together. Taste a little for salt and spiciness. Rub all over the kangaroo fillets.
  2. Set kangaroo aside on a plate for half an hour. Cover loosely with galangal leaves.
  3. Mix all salad ingredients together. Line a shallow bowl with more galangal leaves. pile on the salad, scatter with coriander leaves.
  4. Heat barbecue or non-stick frypan to very hot.
  5. Sear kangaroo for 2 minutes on each side.  Remove to a plate, and recover with some leaves (to protect from insects as much as anything else) and allow to rest for five minutes.
  6. Discard wrapping leaves. Slice kangaroo on the bias and serve on top of or alongside the pawpaw and banana salad