| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 pieces, about 4 inches long, lemongrass stalks
- 2 limes, sliced into thin rounds
- 1 (4-inch) piece fresh ginger, cut lengthwise into thin strips
- 4 (6-ounce) skin-on center cut striped bass fillets, bones removed
- 1 cup unfiltered sake
- Kosher salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 258 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 31 g |
| Cholesterol | 136 mg |
| Sodium | 622 mg |
Reviews
I had so many trepidations and worries before making this dish, solely bc I’m new to cooking.. Fish came out absolutely amazing! I made this dinner for my family and they loved it! Grocery store didn’t carry Sea Bass, so I used Tilapia instead. I think the sake and tilapia combo came out really creamy and nicely infused. I love how Claire Robinson made this recipe so easy! 5 ingredients made this dish easy to make, especially for cooking neophytes like myself, and made this dish absolutely delicious and healthy too!
I used Chilean Sea Bass since it was available (and really fresh!……DEEEEEEE-LICIOUS!
Delicious. Love it. Will make it again for my family. My husband like chilean sea bass, and so I used this chilean sea bass for cooking this recipe,the flavor is awesome, even my 3 years old daughter liked it. She said, “Mommy, yummy”, and that is the real deal right there for me. I also used sweet masala wine for the sauce with white wine vinegar and it came out absolutely delicious. I like Claire, you are the best for 5 ingredients fix recipe that give busy mom like me to cook delicious foods for my family. Thank you. Ah, and don’t forget to pair them with the rice, and zuchini tini with this. LOVE IT
Excellent recipe however… in my small town there was no hope of finding lemongrass so I used a sliced up fennel as a substitution. I figured it would add flavor like the lemongrass. Also, I used salmon filets instead of striped bass as bass in my area is unheard of! In either case it was excellent! The sake, lime and fennel flavoring was incredible!
I just made this recipe and myself and guests absolutely loved it! I read the 2 reviews that mentioned it made the fish taste bitter and made sure that my fish was sitting out of the sake, was resting on ginger instead of the limes or lemongrass, and that it had skin on the pieces. I think that probably made the difference as I could see the bitterness creeping in if the fish was actually sitting in the sake the whole cooking time……either way I loved this so much 🙂
I wonder how I could make this vegetarian. Could I use tofu instead of the fish? This was my first thought, but am not sure if the tofu would hold together enough to be able to steam this way.
Any suggestions if tofu will not work?
TIA
Joseph
I made this dish because I thought the ingredients sounded great and I am always looking for healthy new dishes to make. Unfortunately, I was “bitterly” disappointed. It was a 50/50 split in my house, with my husband loving the bitter flavor infused in the fish; I, however, thought the fish was inedible. I served the fish with the Soy Buerre Blanc sauce and the sauce was amazing, wonderfully rich and buttery, but it still didn’t cut the bitter taste of the fish. I suggest you use half the amount of saki (use 1/2 saki and 1/2 water or fish stock), sliced limes, lemon grass and ginger if you’re going to attempt this dish. I used Chilean Sea Bass instead of the Striped Sea Bass, ony because that’s the only bass that was fresh and available at the fish monger. Lastly, the ingredients to make this dish were very expensive to buy, and if you’re living on a fixed budget like me, I wouldn’t recommend making this dish.
The ingredients sound really amazing. The fish was inedible, unless you like extremely bitter flavors.
This was such an easy recipe to make and it tasted great! I made it for a dinner party and it was loved!
I had to substitute tuna for the sea bass as my grocerer did not have any available & tuna looked the best today .. pairs wonderfully with the edamame rice & sauce .. will definately be making this again!!