• Barbecued kingfish wings (Richo's Bar Snacks)Source: Richo's Bar Snacks

Talk to your fishmonger about the kingfish wings for this recipe. Kingfish is a large, oily fish that is great cooked on the barbecue.






Skill level

Average: 3.5 (3 votes)


  • 2 kingfish wings

Salad dressing

  • 1 tbsp minced ginger
  • ½ yuzu, juiced, strained
  • 1 tbsp mirin
  • ½ tbsp soy sauce



  • 1 cucumber, julienned
  • 3 sprigs dill, roughly torn

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Using a pair of scissors, remove fins from fish wings. Following triangular shape of the wing, push a metal skewer through flesh, sitting under skin on each side. (This allows you to turn the fish when grilling.) Season both sides of fish with salt, particularly flesh side.
  2. Cook on a hot barbecue grill for about 10 minutes, turning every 2–3 minutes to cook evenly on both sides.
  3. Combine ingredients for dressing. Pour over cucumber and dill, and toss together.
  4. Serve fish with salad.


This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.