Recipe courtesy of Claire Robinson
Episode: Asian Fusion
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Prepare the lemongrass by removing the outer tough leaves to reveal the white center. Smash each stalk with the back of a knife to release the oils and flavor.

Lay the sliced limes in the bottom of a large baking dish. Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass. Arrange the fillets directly on top, pour the sake over the fish and season with salt. Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes. The cooking time varies depending on the thickness of the fillets.

Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve.

Cook's Note

I used unfiltered sake to keep it even creamier, but any sake works. Mirin is a good substitute if sake is hard to find.

IDEAS YOU'LL LOVE

Steamed Couscous

Recipe courtesy of Alton Brown

Whole Striped Bass

Recipe courtesy of Alton Brown

Sake Steamed Skate Wing with Napa Cabbage

Recipe courtesy of Hiro Sone

Herb-Steamed Chilean Sea Bass

Recipe courtesy of Wayne Nish

Steamed Sea Bass with Scallions and Ginger

Recipe courtesy of Anita Lo

Steamed Sea Bass with Ginger and Chinese Mushrooms

Recipe courtesy of Ching-He Huang

Steamed Black Bass with Kombu Noodles and Mushroom Dashi

Recipe courtesy of Michel Nishan

Shiitake Stuffed Steamed Striped Bass Flashed with Curry Oil

Recipe courtesy of Ming Tsai

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking