Sake Steamed Bass

Name: Sake Steamed Bass
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

6 ingredients

9 steps

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

1

Preheat the oven to 425 degrees F.
2

Prepare the lemongrass by removing the outer tough leaves to reveal the white center.
3

Smash each stalk with the back of a knife to release the oils and flavor.
4

Lay the sliced limes in the bottom of a large baking dish.
5

Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass.
6

Arrange the fillets directly on top, pour the sake over the fish and season with salt.
7

Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes.
8

The cooking time varies depending on the thickness of the fillets.
9

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