Sake Sea Bass in Parchment

Ingredients for Sake Sea Bass in Parchment

• 120ml sake

• 1 1/2 tablespoons soy sauce

• 1 teaspoon grated peeled ginger

• 1 teaspoon sugar

• 6 (170g) pieces skinless sea bass fillet (about 1 inch thick), any bones removed

• 80g sliced spring onions

• Equipment: 6 (12-to 15-inch) squares of parchment paper or foil

• kitchen string

How to make Sake Sea Bass in Parchment

Preheat oven to 204°C 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 centre of each parchment square and season with 1/4 teaspoons salt (total). Working with 1 portion at a time, sprinkle fish with some of spring onions 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.