Cooking in a frying pan

• 1. Coat the frozen rockfish in flour.
• 2. Add about 1cm of salad oil to a frying pan and fry ① over medium heat.
• 3. Cut the bok choy into 3cm long and 5mm wide pieces. Cut the crab sticks into 2cm long pieces and flake them.
• 4 Heat sesame oil in a pot over medium heat, add ③ and stir-fry. Once softened, add ＜A＞. Once boiling, mix in the ＜water-dissolved potato starch＞ and thicken.
• 5. Place the rockfish from ② in a bowl and pour over ④.

Steam convection cooking

• 1. Coat the frozen rockfish in flour.
• 2. Place ① in a hotel pan without overlapping and spray with oil (salad oil).
• 3 Preheat the oven to combination mode (220-240°C) with 30% steam for 9-10 minutes.
• 4. Cut the bok choy into 3cm long and 5mm wide pieces. Cut the crab sticks into 2cm long pieces and flake them.
• 5 Heat sesame oil in a pot over medium heat, add ③ and stir fry. Once softened , add the potatoes. Once boiling, mix in the water-dissolved potato starch and thicken.
• 6 Place the rockfish from ③ in a bowl and pour over ⑤.
• * If you are cooking a large amount, it is convenient to use a food processor for tomatoes and onions. If the tomatoes are too sour, add sugar to adjust the acidity.
• * 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.