Cooking in a frying pan

• 1. Cut the zucchini, onion, eggplant, and yellow pepper into 1.5cm pieces. Finely chop the celery.
• 2. Add olive oil and garlic to a frying pan and fry over low heat until fragrant, then add the vegetables from step 1 and fry until softened.
• 3 Add the canned tomatoes and seasonings to ②, mix, and simmer over medium heat for 10 minutes, then season with salt and pepper.
• 4.Sprinkle salt and pepper on the mackerel and coat with flour.
• 5. Heat salad oil in a frying pan over medium heat and fry ④ on both sides.
• 6. Place the ratatouille in a serving bowl, top with the mackerel from step 5, and sprinkle with parsley.

Steam convection cooking

• 1. Cut the zucchini, onion, eggplant, and yellow pepper into 1.5cm pieces. Finely chop the celery.
• 2. Add olive oil and garlic to a frying pan and fry over low heat until fragrant, then add the vegetables from step 1 and fry until softened.
• 3 Add the canned tomatoes and seasonings to ②, mix, and simmer over medium heat for 10 minutes, then season with salt and pepper.
• 4.Sprinkle salt and pepper on the mackerel and coat with flour.
• 5. Place ④ in a hotel pan and drizzle oil (spray oil, etc.) on the surface of the fish.
• 6. Heat in combination mode at 230°C with steam at 30% for about 10 minutes.
• * Preheat the oven to a temperature 20-30°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.