Sake Steamed Bass

Name: Sake Steamed Bass
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 inches fresh ginger, cut lengthwise into thin strips; 4 servings Kosher salt; 2 limes, sliced into thin rounds; 4 about 4 inches long, lemongrass stalks; 237 milliliters unfiltered sake; 680 grams skin-on center cut striped bass fillets, bones removed

Sake Steamed Bass might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 265 calories, 31g of protein, and 4g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of ginger, kosher salt, limes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Prepare the lemongrass by removing the outer tough leaves to reveal the white center. Smash each stalk with the back of a knife to release the oils and flavor.

Ingredients you will need

Lemon Grass

Equipment you will use

Knife

Lay the sliced limes in the bottom of a large baking dish. Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass. Arrange the fillets directly on top, pour the sake over the fish and season with salt. Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes. The cooking time varies depending on the thickness of the fillets.

Ingredients you will need

Lemon Grass

Ginger