Cooking in a frying pan

• 1. Put ginger, garlic and seasoning A into a pot and bring to a boil over medium heat. Add the yellowtail and simmer for 7-8 minutes.
• 2. Cut the green onions into thin diagonal slices, soak them in water for 5 minutes, and drain.
• 3 Once ① is cooked, transfer to a serving dish, thicken the remaining broth with water-dissolved potato starch (Seasoning B), pour over the yellowtail, and garnish with ②'s spring onions.
• 4. *The vinegar evaporates when heated, leaving a mild sour taste. If you want a stronger sour taste, increase the amount.

Steam convection cooking

• 1. When using a steam convection oven: Combination mode, 100% steam, preheat to 160°C.
• 2. Place the yellowtail in a hotel pan, cover with kitchen paper, add the ginger, garlic and seasoning A mixture, pour over the top and cook for 15 minutes.

*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.