Cooking in a frying pan

• 1. Put the kimchi and (A) into a pot and bring to a boil over medium heat.
• 2 Cut the green onions diagonally into 2cm pieces.
• 3 When ① boils, add the frozen hoki and simmer over medium heat for a further 6 to 7 minutes.
• Serve in 4 bowls and sprinkle with green onions.

Steam convection cooking

• 1. Put the kimchi and (A) into a pot and bring to a boil over medium heat, then thicken with water-dissolved potato starch.
• 2 Cut the green onions diagonally into 2cm pieces.
• 3. Place the frozen hoki fish in a deep hotel pan with a lid, pour 2/3 of ① over the fish, cover the entire surface with thick paper towels, pour the remaining 1/3 of ① over the fish, and brown the entire paper towel. (Place all the kimchi on top of the fish before covering with paper towels.)
• 4. Cover and heat in a preheated steamer on combi mode at 160-180°C with 100% steam for 13-15 minutes.
• 5 After cooking, remove the lid, remove any scum with a paper towel, and coat the fish thoroughly in the broth.
• 6 Place ⑤ in a bowl and sprinkle with green onions.
• * 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.