Steam convection cooking

• 1. Coat the frozen Nile perch evenly with sake and heat in a preheated steam convection oven.
• 2 Peel the radish, carrots, and potatoes and cut them into bite-sized pieces.
• 3 Cut off the stems of the shimeji mushrooms and separate them with your hands, and finely chop the green onions.
• 4. Put water, (2), (3), and grated ginger into a pot and boil over high heat for about 5 minutes.
• 5 Dissolve the miso soup base in (4) and top with the Nile perch from (1).

POINTApplication tips

• It is also delicious simmered as a one- pot dish.

*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.