Cooking in a frying pan

• 1Sprinkle salt and pepper on the red fish and coat it in flour.
• 2 Cut the onion into 1cm cubes.
• 3. Add the garlic and olive oil to a frying pan and heat over low heat. Once fragrant, add (1) and cook on both sides, then serve on a plate.
• 4 Add the onions to the frying pan in [3] and fry over low to medium heat until translucent. Add the tomatoes and <Seasoning A> and mix well over medium heat. Once boiling, pour over [3].

Steam convection cooking

• 1Sprinkle salt and pepper on the frozen red fish and coat it in flour.
• 2. Place (1) in a steam convection hotel pan and spray with spray oil.
• 3 Preheat the steamer convection oven to 230°C in combi mode with 30% steam for 10 minutes.
• 4. Add the garlic, onion and olive oil to a frying pan and fry over low to medium heat until the onion is translucent, then add the tomatoes and <Seasoning A> and simmer over medium heat, stirring well.
• 5 Place the red fish (3) in a bowl and pour the sauce (4) over it.
• * When cooking large quantities, please preheat the oven to a high temperature.
• * When cooking large quantities, please adjust the temperature and time accordingly.

*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.