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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sake Sea Bass in Parchment Recipe

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This recipe for Sake Sea Bass in Parchment is from The Seele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Sake Sea Bass in Parchment
Ingredients:  
Ingredients:  
Ingredients

• 1/2 cup sake
• 1 1/2 tablespoons soy sauce
• 1 teaspoon grated peeled ginger
• 1 teaspoon sugar
• 6 (6-ounces) 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
Directions:
Directions:
Preparation

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 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.

Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

Serve with: steamed white rice
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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