Cooking in a frying pan

• 1 Cut each kamaboko in half.
• 2. Boil the snow peas until golden brown, then place in cold water and cut each one diagonally into four pieces, using two half-pieces as one serving.
• 3. Bring the seasoning liquid to a boil in a pot, add the frozen rockfish, and once it has boiled, add the kamaboko and cook briefly. Place in a serving dish and garnish with the snow peas from step 2.

Steam convection cooking

• 1 Cut each kamaboko in half.
• 2. Boil the snow peas until golden brown, then place in cold water and cut each one diagonally into four pieces, using two half-pieces as one serving.
• 3 Put the seasonings in a pot, heat, thicken with the water-dissolved potato starch, and let cool.
• 4. Place the frozen rockfish in a deep hotel pan with a lid, making sure they do not overlap.
• 5 Pour about 2/3 of ③ over the fillets.
• 6. Cover the fillets with thick kitchen paper and pour the remaining sauce over them evenly, letting the sauce soak into the paper so that the whole fillet is browned with sauce.
• 7 Preheat the oven to combination mode (160-180°C) with 90-100% steam for 16-18 minutes.
• 8 Place ⑦ in a serving dish and garnish with kamaboko and snow peas.
• * 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.