Cooking in a frying pan

• 1. Cut the burdock root into thin diagonal slices and the carrot into thin half-moon slices.
• 2 Boil the green beans until golden brown, then place in cold water and cut them in half diagonally.
• 3 Put the seasoning liquid and [1] into a pot and bring to a boil. Add the frozen black rockfish and simmer.
• 4 Place [3] in a serving dish and garnish with [2].

Steam convection cooking

• 1. Put the seasoning liquid into a pot and heat it, then add water-dissolved potato starch (not included in the recipe) to thicken it and let it cool slightly.
• 2. Place the frozen black rockfish in a deep hotel pan, making sure they do not overlap.
• 3 Pour 2/3 of the sauce from [1] over the fish.
• 4. Cover the fish with thick kitchen paper so that it is not visible.
• 5 Pour the remaining 1/3 of the sauce from [1] over the paper towels from [4], let it brown, and then cover.
• 6Preheat the oven.
• 7 Heat the steamer in combination mode at 160°C with 100% steam for 13 to 15 minutes.
• 8 After cooking, use a paper towel to coat the fish evenly with the sauce, remove from the heat, and serve.
• * Since frozen fish will be used, preheat the steamer to a temperature 20-30°C higher than the cooking temperature.
• * The temperature and time will 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.