Ingredients
- 1/2 cup sake
- 1 1/2 tablespoons soy sauce
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 6 (6-oz) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
- 1/2 cup sliced scallions
Description
The Advantage Of Cooking Something In Parchment Is That It Steams In Its Own Juices. Here, Sea Bass Is Baked With Sake, Soy Sauce, And Ginger.
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