Ingredients for Sake Steamed Sea Bass
- 1 cup sake
- Clam Juice
- 1 teaspoon fresh ginger, grated
- Garlic Clove
- 1 (1 1/2 lb) sea bass fillet
- 2 scallions, chopped
- 1 teaspoon sesame oil, divided
- 1 1/2 teaspoons soy sauce, divided
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
- 4 servings cooked rice
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sake Steamed Sea Bass? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sake Steamed Sea Bass
- In a large pot, combine 1 cup sake, 1/2 cup water, 1 tablespoon soy sauce, and 1 tablespoon grated ginger. Bring to a boil over high heat, then reduce to a simmer.
- Place a heatproof steamer basket inside the pot. Place a 1-1.5 lb sea bass fillet (skin on or off, your preference) on the steamer rack. Top the fish with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 chopped scallions, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil.
- Cover the pot and steam for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the steamer basket. Stir 1 tablespoon of chopped cilantro into the remaining cooking liquid in the pot.
- Serve the sea bass over 4 servings of cooked rice. Spoon the flavorful cooking liquid over the fish. Garnish with 1 teaspoon sesame seeds and extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
7g
Fat
6g
Carbs
15g
