Cooking in a frying pan

• 1. Slice the onion thinly along the grain and cut the carrot into 4cm long strips.
• 2 Peppers, deseeded and julienned.
• 3. Mix ① and ＜A＞ in a bowl.
• 4. Coat the frozen horse mackerel in flour.
• 5. Add a generous amount of salad oil to a frying pan and fry ④, then dip into ③. Just before serving, add ②, mix, and serve on a plate.

Steam convection cooking

• 1. Slice the onion thinly along the grain and cut the carrot into 4cm long strips.
• 2 Peppers, deseeded and julienned.
• 3. Mix ① and ＜A＞ in a bowl.
• 4. Coat the frozen horse mackerel in flour.
• 5. Place ④ in a hotel pan without overlapping and drizzle salad oil or spray oil on the surface.
• 6 Heat in a preheated steamer on combi mode at 230°C with 30% steam for 9 to 10 minutes.
• 7 Dip the cooked ⑥ into ③, add ② just before serving, mix, and serve in a serving dish.
• * Preheat the steamer to a temperature 20 to 30°C higher.
• * The temperature and cooking time vary depending on the model, so please check the core temperature before cooking.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.