Cooking in a frying pan

• 1. Bring a pot to a boil, add the mackerel and simmer over low heat for 10 minutes.
• 2. Cut the ginger into fine strips.
• 3 Peel the small potatoes.
• 4. Put enough water in a pot to cover "3", bring to a boil over medium heat, then simmer over low heat for 2-3 minutes, rinse off the slime and drain in a colander.
• 5. Put seasoning B and the small potatoes from step 4 into a pot and simmer over low heat until soft.
• 6. Place the mackerel (from step 1) in a serving bowl and top with chopped ginger.
• 7. Sprinkle green laver and white sesame seeds on the small sweet potatoes (5) and serve with (6).

Steam convection cooking

• 1. Arrange the mackerel in a deep hotel pan with a lid, pour 2/3 of the seasoning A over the entire surface, cover the entire surface with a thick paper towel, pour the remaining 1/3 over, and allow the paper to brown with the sauce.
• 2. Cover and place in a preheated convection oven and heat in 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, let the broth coat the fish, and then serve.

*The temperature and cooking time vary depending on the model, so please check the core temperature before cooking.