Ingredients

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

Description

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,...

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