Cooking in a frying pan

• 1. Cut the lotus root into 5mm thick slices and then into chrysanthemum shapes, cut the carrot into 7mm cubes, cut the burdock into 3mm thick slices, and cut the radish into 1cm cubes.
• 2. Put seasoning A and ① into a pot and simmer for 15 to 20 minutes until soft, then thicken with seasoning B, which is potato starch dissolved in water.
• 3. While still frozen, lightly coat the yellowtail with flour.
• 4 Heat salad oil in a frying pan over medium heat and brown both sides.
• 5 Place ④ in a serving dish, pour ② over it, and sprinkle with parsley.

POINTApplication tips

• 1 *You can also use balsamic vinegar instead of apple cider vinegar.

*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.