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Grilled Nile perch with garlic and Japanese pepper


time30min

nairuninnikuyaki

メニューコンセプト

It's simply marinated in a garlic and sansho pepper sauce and grilled, but it tastes great with rice.

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Ingredients (for 1 person)

  • Plus Nile perch fillet (bone removed) 60g 1 piece
  • Garlic and sansho pepper sauce 12ml
  • 10ml water
  • [Side dish]
  • potatoes
  • Carrots
  • herbs

Steam convection cooking

  • 1 Mix the garlic and sansho sauce with water and coat the frozen Nile perch all over.
  • 2 Place (1) on a tray in a steam convection oven, and spread the remaining (1) over the Nile perch and heat.
  • 3 Place the Nile perch on a plate and garnish with herbs and salted boiled potatoes and carrots.

POINTApplication tips

  • 1 It is also delicious when sautéed in butter and made into a meunière.

*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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