This healthy, spicy dish is made with Australian ingredients and is served with a banana salad
Mix all ingredients for spice paste together. Taste a little for salt and spiciness. Rub all over the kangaroo fillets.
Set kangaroo aside on a plate for half an hour. Cover loosely with galangal leaves.
Mix all salad ingredients together. Add pawpaw seeds if you like. Either line a shallow bowl with more galangal leaves and pile on the salad (or just serve in a bowl), scatter with coriander leaves.
Heat barbecue or non-stick frypan to high heat. Brush kangaroo with extra virgin olive oil. Sear kangaroo for 2 minutes on each side. Remove to a plate, and re-cover with galangal leaves and allow to rest for five to ten minutes.
Discard wrapping leaves. Slice kangaroo thinly on the bias and serve alongside the pawpaw and banana salad. Serve with lime cheeks.
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