• レシピを検索
  • 詳細検索

  • フリーワード

  • このワードを含まない

close
食のタイプ
調理方法
提供食数
レシピタイプ
行事食
検 索

Steamed cod (Chin-chon)


time30min

sokesoutinjyon

メニューコンセプト

This is a type of Cantonese dish in which fish is steamed. The sauce is made with ginger soy sauce, giving it a Japanese twist. It is refreshing to eat.

このレシピに使われている商品

その他のおすすめの魚

Ingredients (for 1 person)

  • Plus Sukemune cod (bone removed) 60g 1 piece
  • 5ml of sake
  • 5g white leek
  • 2g grated ginger
  • 2ml soy sauce
  • 20ml sesame oil
  • [Side dish]
  • green onions

Steam convection cooking

  • 1. Coat the frozen Sukemune cod in sake and arrange it on a tray in a steam convection oven.
  • 2 Place thinly sliced ​​white onions and grated ginger on (1) and heat in a preheated steam convection oven.
  • 3 Pour soy sauce over (2).
  • 4 Pour sesame oil heated to 200℃ over (3).
  • 5 To finish, sprinkle with finely chopped green onions.

POINTApplication tips

  • 1. Heat the sesame oil thoroughly until it starts to smoke. If the temperature is too low, it will become oily.

*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.

栄養価（1人分）

このレシピへのご感想をお待ちしております。

  • メールアドレス※

  • お名前※

  • 職種

  • 施設の業務形態

個人情報保護規定をこちらからご確認の上、下記にチェックを入れてください。