Recipe detail

Fish Japanese-style soy sauce grilled and smoked

12. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Fish

Cuisine: Chinese

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Program steps

  • Preheating:
  • 265 °C

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1
Combination
30 %
time icon Termination by time
time icon 05:00 mm:ss
probe icon 250 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
Translucent Grade B (color-changing roll 30cm) 300 g

seasoning recipe

Name Value Unit
japanese soy sauce 30 ml

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g

Directions

◇ Thorough pumping to remove the visceral film, clean and dry the water, without cutting the body
◇ Use a non-stick flat baking pan, press the baking mesh on the top of the smoker to avoid curling
◇ Baked seafood in a high-temperature and dry oven environment is easy to color and produce burnt aroma
◇ Count down the cooking time for 2 minutes, take it out and coat with Japanese-style thin sauce, and bake until the time is over
◇ The sauce is applied before the beginning is for presentation, the roasted burnt aroma is the main effect, and the sauce aroma is the auxiliary effect

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