Cooking in a frying pan

• 1. Sprinkle salt on the sea bass. When the water comes out, wipe it off with a paper towel.
• 2 Heat salad oil in a frying pan over medium heat, add [1] skin side down and once browned, turn over and add water (2 tablespoons not included in the recipe), cover and bake over low heat for 7 to 8 minutes.
• 3 Remove the stones from the shiitake mushrooms and loosen them.
• 4. Add salad oil to another frying pan, add [3], ginger, sake, and salt, and fry. Spread on a tray and let cool completely.
• 5 Cut the shiso leaves in half lengthwise and cut into thin strips, and cut the myoga ginger in half lengthwise and cut into small pieces.
• 6 Once [4] has cooled, add [5] and soy sauce, mix, and place on top of [2].
• Grill cooking is also possible.
• * Salad oil is used for frying. It is included in the nutritional value.

Steam convection cooking

• 1. Sprinkle salt on the frozen sea bass and arrange it in a hotel pan.
• 2. Heat in a preheated steam convection oven (combination mode) at 230°C, 30% for about 9 to 10 minutes.
• From step 3 onwards, the same procedure applies as for frying pan cooking [3].
• * When cooking large quantities, please preheat the oven to a high temperature.
• * When cooking large quantities, please adjust the temperature and time accordingly.

*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 fish 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.