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Sichuan-style stewed Nile perch


time30min

nairunikomi

メニューコンセプト

This dish is made with a base of mapo tofu and stewed in a spicy sauce with a hint of Japanese pepper. The sweetness and richness of the sauce go perfectly with the Nile perch.

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Ingredients (for 1 person)

  • Plus Nile perch fillet (bone removed) 60g 1 piece
  • Mapo tofu seasoning 15g
  • 2ml of spicy noodle soup
  • 50ml water
  • [Side dish]
  • Thread chili peppers
  • green onion
  • White sesame

Steam convection cooking

  • 1 Mix the mapo tofu base, spicy noodle soup, and water.
  • 2. Place the frozen Nile perch in a hotel pan for the steam convection oven, place a paper towel on top of the fish, spread the sauce evenly over the fish, and then pour (1) over it evenly.
  • 3 Cover and heat in a preheated steam convection oven.
  • Arrange on 4 plates and sprinkle with chili threads, green onions, and white sesame seeds.

POINTApplication tips

  • 1. If you don't like spicy food, please reduce the amount of spicy noodle soup.

*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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