Steam river bass with sliced ham
Use this recipe with:
- Convotherm maxx
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
100 °C
- Steam
- 00:08 | -
R E C I P E
| 1 | pcs | River bass (400 g) |
| 3 | pcs | Sliced ham |
| 1 | pinch | Salt |
| 1 | pinch | MSG |
| 1 | pinch | White pepper powder |
| 1 | pinch | Cooking wine |
| 1 | pcs | Green onion |
| 1 | pinch | Ginger |
| 1 | pinch | Soy sauce |
| Ingredients | ||
| Clean the river bass and put it into 1/2 GN pan. Add green onion, ginger, salt, MSG, white pepper powder, cooking wine and keep it for a moment. |
| 1. Food Preparation |
| Start the cooking program. After it preheated, load the GN pan into oven. When the program completed, take out the river bass and ladle some soy sauce on it. |
| 2. Cooking Instruction |
| - |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
