Cooking in a frying pan

• 1. Sprinkle salt on the rockfish and leave for at least 30 minutes. Add salad oil to a frying pan and cook the first side over medium heat. Once browned, flip it over, cover and cook over low to medium heat for 7 to 8 minutes.
• 2. Put the stock and seasonings in a pot and bring to a boil.
• 3. Place [1] in a bowl, pour in the juice from [2], and garnish with yuzu and mitsuba.
• Grill cooking is also possible.
• * Salad oil is used for frying. It is included in the nutritional value.

Steam convection cooking

• 1. Sprinkle salt on the frozen rockfish and leave for 30 minutes, then arrange them in a hotel pan.
• 2 Preheat the steamer convection oven on combi mode at 230°C with 30% steam for about 9 to 10 minutes.
• 3. Put the stock and seasonings into a pot and bring to a boil.
• 4. Place [2] in a serving bowl, pour in the juice from [3], and garnish with yuzu and mitsuba.
• * When cooking large quantities, please preheat the oven to a high temperature.
• * When cooking large quantities, please adjust the temperature and time accordingly.

*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.