Cooking in a frying pan

• 1. Cut the lotus root into thin half-moon slices, and cut the red pepper and green pepper into small chunks.
• 2. Put in a pot and bring to a boil, then thicken with <B>.
• 3. Coat the frozen mullet in flour.
• 4. Add about 1cm of salad oil to a frying pan and heat over medium heat, then deep fry the vegetables (1).
• 5 In the frying pan (4), fry the cold mullet (3) on both sides.
• 6 Place the cold mullet and vegetables from [5] in a bowl and pour the black vinegar sauce from [2] over it.

Steam convection cooking

• 1. Cut the lotus root into thin half-moon slices, and cut the red pepper and green pepper into small chunks.
• 2. Put in a pot and bring to a boil, then thicken with <B>.
• 3. Coat the frozen mullet in flour.
• 4. Place (3) in a hotel pan without overlapping and drizzle salad oil or spray oil on the surface.
• 5 Heat in a preheated steamer on combi mode at 230°C with 30% steam for 9 to 10 minutes.
• 6. Add about 1cm of salad oil to a frying pan and heat over medium heat, then deep fry the vegetables (1).
• 7 Place the grilled mullet and deep-fried vegetables in a bowl and pour the black vinegar sauce (2) over it.
• * 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.