Cooking in a frying pan

• 1Sprinkle salt on the frozen swordfish to season it, then coat it in flour.
• 2 Remove the seeds from the green peppers and red peppers and chop them into chunks.
• 3 Add salad oil, minced garlic, and minced ginger to a frying pan and fry over low heat until fragrant.
• 4 Add the red pepper to the frying pan in step ③ and fry until cooked through. Add the green peppers and once they turn a bright green, immediately transfer to a plate, spread out and let cool.
• 5 Put ① into the frying pan in ④ and fry until golden brown on both sides.
• 6 Add ④ and ＜A＞ to ⑤, mix the whole thing in a bowl, and pour the sauce remaining in the frying pan over it.

Steam convection cooking

• 1. Remove the seeds from the green pepper and red pepper and chop them into chunks.
• 2. In a frying pan, sauté the salad oil, garlic, and ginger over low heat until fragrant.
• 3 Add the red pepper to the frying pan in step ② and fry until cooked through. Add the green peppers and once they turn a bright green, immediately transfer to a plate, spread out and let cool.
• 4Sprinkle salt on the frozen marlin to season, coat with flour, arrange in a hotel pan and spray with oil.
• 5 Heat in a preheated steamer on combi mode at 230°C with 40% steam for 8 to 10 minutes.
• 6. Put (A), ③ and ⑤ into a frying pan, coat the ingredients in the sauce, then place in a serving dish and pour the remaining sauce from the frying pan over them.
• * 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.