Cooking in a frying pan

• 1. Put <A> into a frying pan and bring to a boil over medium heat. Add the frozen red fish and simmer with a drop lid on for 6 to 7 minutes.
• 2 Place ① in a bowl, top with chopped ginger, and garnish with boiled spinach.

Steam convection cooking

• 1 Put <A> into a pot and bring to a boil, then thicken with water-dissolved potato starch.
• 2. Arrange the frozen red fish in a deep hotel pan with a lid, pour 2/3 of ① over the entire surface, cover the entire surface with thick paper towels, pour the remaining 1/3 of ① over the top, and turn the entire paper towels brown with the sauce.
• 3 Cover and heat in a preheated steamer at 150-160°C with 100% steam for 13-15 minutes.
• 4 After cooking, remove the lid, remove any scum with a paper towel, and coat the fish thoroughly in the broth.
• 5 Place ④ in a bowl, top with chopped ginger, and garnish with boiled spinach.
• * 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.