Photo: Sake Steamed Bass Recipe
Ingredients
- 4 pieces, about 4 inches long, lemongrass stalks
- 2 limes, sliced into thin rounds
- 1 (4-inch) piece fresh ginger, cut lengthwise into thin strips
- 4 (6-ounce) skin-on center cut striped bass fillets, bones removed
- 1 cup unfiltered sake
- Kosher salt
Directions
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.
Notes
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.
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By nutzaboutfood
TX
on October 23, 2011
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I used Chilean Sea Bass since it was available (and really fresh!......DEEEEEEE-LICIOUS!
By vivianvo
on June 25, 2011
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Delicious. Love it. Will make it again for my family. My husband like chilean sea bass, and so I used this chilean sea bass for cooking this recipe,the flavor is awesome, even my 3 years old daughter liked it. She said, "Mommy, yummy", and that is the real deal right there for me. I also used sweet masala wine for the sauce with white wine vinegar and it came out absolutely delicious. I like Claire, you are the best for 5 ingredients fix recipe that give busy mom like me to cook delicious foods for my family. Thank you. Ah, and don't forget to pair them with the rice, and zuchini tini with this. LOVE IT
By markcooperstein
on June 22, 2011
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Excellent recipe however... in my small town there was no hope of finding lemongrass so I used a sliced up fennel as a substitution. I figured it would add flavor like the lemongrass. Also, I used salmon filets instead of striped bass as bass in my area is unheard of! In either case it was excellent! The sake, lime and fennel flavoring was incredible!
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