Sake and Lemon Steamed Sea Bass

1. 1

   Preheat oven to 425 degrees.

2. 2

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

3. 3

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

4. 4

   Lay the lime slices in the bottom of a baking dish.

5. 5

   Evenly space the lemongrass pieces and ginger coins in the dish, then place the sea bass on top.

6. 6

   Pour the sake over the fish, season with salt and cover the dish with aluminum foil.

7. 7

   Bake until the fish is form, opaque in the center and beginning to flake, about 15 miutes depending on the thickness of the fish.

8. 8

   Just before serving, spoon a little of the juice over the filets and transfer them to plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.