SAKE SEA BASS IN PARCHMENT

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner. View more of our favorite recipes from this issue.
  • 1/2 cup sake
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon grated peeled ginger
  • 1 teaspoon sugar
  • 6 (6-oz) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
  • 1/2 cup sliced scallions
  • EQUIPMENT:

    6 (12- to 15-inch) squares of parchment paper or foil; kitchen string
  • Preheat oven to 400°F with a baking sheet on bottom rack.
  • Stir together sake, soy sauce, ginger, and sugar in a bowl.
  • 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 tsp 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.
  • Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
SERVE WITH: steamed white rice
User Review
0 (0 votes)

Leave a Reply