Cooking in a frying pan

• 1. Cut the celery and onion into 1cm cubes.
• 2. Put olive oil and garlic into a pot and fry over low heat. When fragrant, add ①, tomatoes and the seasonings, and simmer over medium heat, adjusting the taste with salt and pepper.
• 3. Sprinkle salt and pepper on the cutlassfish, coat with flour and fry in oil.
• 4 Place ③ in a bowl and pour ② over it.

Steam convection cooking

• 1. Cut the celery and onion into 1cm cubes.
• 2. Put olive oil and garlic into a pot and fry over low heat. When fragrant, add ①, tomatoes and the seasonings, and simmer over medium heat, adjusting the taste with salt and pepper.
• 3. Sprinkle salt and pepper on the cutlassfish, coat with flour, place in a hotel pan, and drizzle oil on the surface (spray oil, etc.).
• 4. Heat in combination mode at 230°C with 30% steam for about 10 minutes.
• * Preheat the oven to a temperature 20-30°C higher.
• * The temperature and cooking time vary depending on the model, so please check the core temperature before cooking.

*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.