Sake Sea Bass in Parchment
Delicate sea bass fillets steamed in parchment paper with a fragrant sake-soy sauce and fresh ginger. This elegant Japanese-inspired dish yields perfectly cooked fish infused with Asian flavors.
Ingredients
- •½ cup sake
- •1½ tablespoons soy sauce
- •1 teaspoon grated peeled ginger
- •1 teaspoon sugar
- •6 pieces sea bass fillet
- •½ cup sliced scallions
- •6 squares parchment paper
Cooking Instructions
- 1.
Preheat oven to 400°F with a baking sheet on bottom rack.
10 min
- 2.
Stir together sake, soy sauce, ginger, and sugar in a bowl.
3 min
- 3.
If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
15 min
- 4.
Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
12 min
