Sake Sea Bass In Parchment
- 1/2 cup sake
- 1 1/2 tablespoons soy sauce
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
- 1/2 cup sliced scallions
- Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string
- Preheat oven to 400u0b0F 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 center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions 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.
sake, soy sauce, ginger, sugar, bass fillet, scallions, parchment paper
Taken from www.epicurious.com/recipes/food/views/sake-sea-bass-in-parchment-352789 (may not work)