Steam convection cooking

• 1. Partially thaw the marlin and sprinkle with salt and pepper.
• 2Preheat the steamer convection oven.
• 3 Bake at 220-230℃, combo mode steam 30%, for 7-8 minutes, keeping an eye on it.
• 4 Place grated daikon radish on top of the swordfish and pour ponzu sauce over it.

POINTApplication tips

• 1. If frying in a frying pan, heat 2g of oil per person and fry over low to medium heat for 8 to 10 minutes.
• 2You can also add soy sauce and lemon juice for a refreshing taste.

*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.