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Hake Acquapazza Style


time30min

meruakua

メニューコンセプト

Steaming is a healthy cooking method that brings out the flavor of the vegetables and fish. The dashi stock from the kelp and clams makes the fish even more delicious.

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Ingredients (for 1 person)

  • Plus hake fillet 60g 1 piece
  • Salty ramen soup 5g
  • 40ml water
  • 70g broccoli
  • 2 cherry tomatoes
  • 3 clams
  • 1 herb (rosemary, thyme, basil, etc.)

Steam convection cooking

  • 1. Place the frozen hake in a hotel pan in a steam convection oven and pour ramen soup diluted with water over it evenly.
  • 2. Add the bite-sized broccoli, halved cherry tomatoes, clams, and herbs to (1) and cover.
  • 3 Heat in a preheated steam convection oven.

POINTApplication tips

  • 1. It will look more luxurious if you use clams or mussels instead of clams. In addition to ramen soup, it also goes well with champon soup base.

*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.

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