Cooking in a frying pan

• 1. Cut the carrots into flower shapes.
• 2. Soak the wakame in water and drain.
• 3 Put the seasoning liquid and [1] into a pot, bring to a boil over medium heat, add the John Dory and simmer for 7 to 8 minutes.
• 4 Place the John Dory and carrots in a serving dish.
• 5 Add [2] to the broth remaining from [4], boil briefly over medium heat, and serve with the John Dory.

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 John Dory and the carrots cut into flower shapes 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.
• 6. Preheat in combination mode at 180°C to 190°C with 100% steam. (After preheating, reduce to the actual heating temperature.)
• 7. Heat 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 steam convection oven in combination mode to a temperature 20 to 30°C higher than the heating 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.