Trim any excess fat from the kangaroo fillets, it will be minimal if any.
In a large bowl combine all the remaining ingredients and mix well. Place kangaroo in the bowl and cover the fillets in the marinade.
Cover with wrap and place in the fridge over night to marinate.
Remove kangaroo from the fridge for 15 minutes before cooking.
Preheat oven 180°C (360°F). Line a baking tray with some foil and place a lightly oiled rack on top.
Heat a heavy base non stick pan over a high heat. Add a splash of oil and add kangaroo fillets, which have been removed from the marinade (reserve marinade). Brown the fillets well over the high heat, you want to achieve a charred look, but don’t over do it. As soon as they are well browned and slightly charred, remove them from the pan and place them on the prepared rack.
Place them in the oven for 10-15 minutes, brushing with reserved marinade half way through.
Remove from oven and leave to rest for at 15 minutes.
Char siu kangaroo can be used in salads, rice and noodle dishes or for homemade char siu kangaroo bao.
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