recipe

Rockfish and

Boiled red and white kamaboko

Comment

Rockfish has just the right amount of fat and remains plump even when boiled.

The red and white kamaboko gives it a festive feel, making it a recommended recipe for festivals and birthday parties.

Menu: Three-color sushi, stir-fried spinach with small sardines, clear soup with flower gluten, (strawberry)

Allergens: None of the eight specific ingredients that must be labeled. *Red and white kamaboko is made without wheat, eggs, or milk.

Ingredients [for 1 person]

Plus rockfish fillet (bone removed): 30g

Kamaboko (5mm thick): 1 piece 5g

Snow peas: 1/2 piece

<Seasoning liquid>

Soy sauce: 1/2 teaspoon (3g)

Sugar: 1/2 teaspoon (1.5g)

Water: 50ml

How to make it

①Cut one piece of kamaboko in half.

② Boil the snow peas until golden brown, then place in cold water and cut each one diagonally into four pieces, with two halves of each piece serving per person.

3. Bring the seasoning liquid to a boil in a pot, add the rockfish, and once it has simmered, add the kamaboko and cook briefly. Place in a serving dish and garnish with the snow peas from 2.

recipe

Deep-fried green rockfish

Comment

Parsley has a strong scent when eaten raw, but when mixed into the batter, the taste and scent disappear and you can enjoy its beautiful green color.

Menu: Rice flour bread, boiled broccoli, fruit (orange), milk

Allergens: Eight specific ingredients that must be labeled: "wheat" and "eggs"

Allergy prevention: Replace wheat flour with rice flour or potato starch and do not add eggs.

Ingredients [for 1 person]

Plus rockfish fillet (bone removed): 30g

Flour: 2g

Egg: 1g

Water: 1g

Parsley: 0.8g

Frying oil: appropriate amount

How to make it

① Finely chop the parsley.

② Put A and ① parsley into a bowl to make the batter.

③ Coat the rockfish in the batter from ②.

④ Add salad oil to a pot and fry ③ over medium heat.

recipe

Rockfish

Chinese cabbage with thick sauce

Comment

This dish is made with bok choy, which is readily available all year round, and topped with a small amount of crab kamaboko (fish cake), creating a vibrant, soft and easy-to-eat dish.

Menu: Rice, egg and tomato soup, sweet simmered pumpkin, Chinese hijiki salad

Allergens: Eight specific ingredients that must be labeled: "wheat" and "eggs"

Allergy prevention: Please replace wheat flour with rice flour or potato starch. Please replace crab sticks with carrots.

Ingredients [for 1 person]

Plus rockfish fillet (bone removed): 30g

Flour: 2g

salad oil: appropriate amount

Bok choy: 5g

Crab sticks: 4g

Sesame oil: 0.3g

<A>

Water: 30ml

Clear soup base: 0.2g

Soy sauce: 1 drop

＜B＞

Potato starch: 0.2g

Water: 1ml

How to make it

1. Coat the rockfish with flour.

② Add about 1cm of salad oil to a frying pan and fry ① over medium heat.

③Cut the bok choy into 3cm long and 5mm wide pieces. Cut the crab sticks into 2cm long pieces and flake them.

4. Heat sesame oil in a pot over medium heat, add 3 and stir-fry. Once softened, add A, and once boiling, mix in B and thicken.

⑤ Place the rockfish from ② in a bowl and pour ④ over it.

product

Rockfish fillets, boned, 30g

(Pakupaku Fillet 100 Selections Plus Mini)

Frozen boneless fish filleted fish seafood processing

Comment

◆This fish is caught in the Bering Sea and the Gulf of Alaska.

Characterized by its firm texture and mild flesh, it can be used in a wide range of dishes that make the most of the ingredients' texture, such as grilled fish, simmered dishes, and fried dishes, regardless of whether it is Japanese, Western, or Chinese cuisine.

◆The small size is perfect for school lunches at daycare centers and kindergartens, and for meals for the elderly at elderly care facilities and hospitals.

◆Add some freshness to fish menus and dishes that tend to become monotonous by adding fish that are different from your usual ones!