Sake Steamed Bass

1. 1

   Preheat the oven to 425 degrees F.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 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. 8

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

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.