Dinner

Sake Steamed Bass

Name: Sake Steamed Bass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 (4-inch) piece fresh ginger, cut lengthwise into thin strips; Kosher salt; 2 limes, sliced into thin rounds; 4 pieces, about 4 inches long, lemongrass stalks; 1 cup unfiltered sake; 4 (6-ounce) skin-on center cut striped bass fillets, bones removed

22 September 2026

Not yet ratedRate Recipe

Total Time25 Mins

Serves4

Per Serving$4.66

Sake Steamed Bass is a gluten free, dairy free, fodmap friendly, and pescatarian recipe with 4 servings. This main course has 423 calories, 31g of protein, and 4g of fat per serving. For $4.66 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals.

Gluten Free Dairy Free Pescatarian FODMAP Friendly Lunch

Ingredients:

For 4 servings

4 inch fresh ginger, cut lengthwise into thin strips
4 servings Kosher salt
2 limes, sliced into thin rounds
4 pieces about 4 inches long, lemongrass stalks
1 cup unfiltered sake
24 ounce skin-on center cut striped bass fillets, bones removed

Method:

1
Watch how to make this recipe.
2
Preheat the oven to 425 degrees F.
3
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.
4
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.
5
Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve.

Adapted from Foodnetwork

Kit For This Recipe

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