Sake Sea Bass in Parchment

30 mins (prep 15)
6 ingredients
makes 6 servings
The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.

Categories:  japanese , asian ,
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  • 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


Serving Size (24.49 g)
Servings 6
Amount per Serving
Calories 31.82 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.03%
Saturated Fat 0.0g 0.01%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 206.94mg 51.74%
Total Carbohydrate 2.01g 4.03%
Dietary Fiber 0.03 g 0.71%
Sugars 0.88 g %
Protein 0.49g 5.85%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 1.73mg% Iron 0.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
grated peeled ginger, sliced scallions


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