Steam convection cooking

• 1. Place the frozen rockfish in a hotel pan in a steam convection oven.
• 2 Place the clams that have been de-shelled, the cherry tomatoes with the stems removed, and the chopped rosemary on (1).
• 3 Sprinkle the mixture of white stock and white wine evenly over the rockfish, cover, and heat in a preheated steam convection oven.
• 4. Remove from the heat and place the snow peas and yellow peppers on top of (3). Cover and heat again. Season with salt and pepper.

POINTApplication tips

• 1. In addition to ramen soup, champon soup base also works well. You can also make it by steaming in a pot with a lid on. You can also use clams or mussels instead of clams.

*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.