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Grilled Nile perch with curry mayonnaise


time30min

nairukaremayoyaki

メニューコンセプト

The curry adds a fragrant aroma, while the mayonnaise enhances the flavor. This is a combination that children and men will love.

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Ingredients (for 1 person)

  • Plus Nile perch fillet (bone removed) 60g 1 piece
  • 12g mayonnaise
  • 1g curry powder
  • [Side dish]
  • broccoli
  • Pickled peppers

Steam convection cooking

  • 1 Mix mayonnaise and curry powder.
  • 2. Spread (1) on the surface of the frozen Nile perch, arrange them on a tray in a steam convection oven, and heat in a preheated steam convection oven.
  • 3 Add boiled broccoli and pickled peppers.

POINTApplication tips

  • 1. Use tartar sauce instead of mayonnaise to increase the volume.

*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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