Il pesce viene cotto per circa 30 minuti a bassissime temperature, in modo che i succhi sprigionati non vadano persi e diano ancora più sapore al riso, già leggermente speziato per i palati più peperini.
Tempi di rigenerazione: 7 min.
Mettere sul fuoco una pentola di acqua e portarla ad ebollizione. Spegnere il fuoco (oppure, utilizzando un Roner, impostarlo a 85 c°). Mettere la busta chiusa in acqua per 7 minuti. Rimuovere la busta, tagliare con delle forbici la parte superiore e far scivolare il prodotto nel piatto.
Allergeni
Crostacei, Soia, Aglio. Può contenere tracce di: arachidi, glutine.
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