Cooking in a frying pan

• 1. Sprinkle the hake with salt, pepper and flour.
• 2. Boil the asparagus and snap peas until golden brown, then sprinkle with salt. Remove the seeds from the cherry tomatoes and cut them into 5mm cubes.
• 3. Heat salad oil in a frying pan over medium heat and fry ① until golden brown on both sides.
• Arrange ② and ③ in 4 bowls and garnish with a soft-boiled egg.

Steam convection cooking

• 1. Sprinkle the hake with salt, pepper and flour.
• 2. Boil the asparagus and snap peas until golden brown, then sprinkle with salt. Remove the seeds from the cherry tomatoes and cut them into 5mm cubes.
• 3. Place ① in a hotel pan and drizzle oil over the surface of the fish (spray oil on the surface).
• 4. [Combination mode] Heat at 230°C and 30% steam for 9-10 minutes. *Preheat thoroughly to a temperature 20-30°C higher than normal.
• Arrange ② and ④ in 5 bowls and garnish with a soft-boiled egg.

*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.