Sake Sea Bass In Parchment Recipes

Steps:

• Preheat the oven to 425 degrees F.
• 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.
• 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.
• Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve.

Steps:

• Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
• Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Steps:

• Heat the first 4 ingredients to boil, then lower to simmer in a pot big enough to hold the steamer.
• Add the fish on a steamer rack, top with salt, pepper, scallions, soy sauce and sesame oil.
• Cover and steam for 5 minutes until opaque; remove rack add cilantro to cooking liquid.
• Serve rice on 4 plates, top with fish, top with cooking juices, sprinkle with sesame seeds.