Steam convection cooking

• 1. Heat the frozen mackerel in a preheated steam convection oven on combo mode at 220°C and 40% steam for 8 to 9 minutes.
• 2 Grate the daikon radish, dice the tomato, and thinly slice the shiso leaves.
• 3. Sprinkle lightly drained grated daikon radish, tomato, and shiso leaves over the grilled mackerel, and drizzle with ponzu sauce just before serving.

POINTApplication tips

• 1. Adding tomatoes to grated ponzu sauce adds a fresh and sour taste, while reducing the salt and calories.

*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.