Cooking in a frying pan

• 1. Cut the onion into 5mm slices along the grain. Thinly slice the ginger.
• 2. Put the seasoning liquid and "1" into a pot and bring to a boil over medium heat.
• 3 Add the Nile perch to "2" and simmer over low to medium heat for 15 minutes, then serve in a serving dish.

Steam convection cooking

• 1. Place the Nile perch and vegetables in a deep hotel pan with a lid, pour 2/3 of the seasoning over the entire surface, cover with a thick paper towel, pour the remaining 1/3 of the sauce over the pan and allow the paper to brown with the sauce.
• 2. Cover and place in a preheated convection oven and heat on combi mode at 150-160°C with 100% steam for 13-15 minutes.
• 3 After heating, remove the lid, remove the scum with paper towels, and serve by letting the broth soak the fish.

*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.