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Sake-Steamed Sea Bass With Ginger And Green Onions


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  • 1 cup uncooked medium-grain rice
  • 3/4 cup sake
  • 3/4 cup bottled clam juice
  • 1 tablespoon minced peeled ginger
  • 1 garlic clove flattened
  • 4 sea bass fillets - (5 oz ea)
  • 2 large green onions chopped
  • 4 teaspoons soy sauce
  • 1 teaspoon oriental sesame oil
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons sesame seeds toasted


Servings 4


Step 1

Cook rice according to package directions.

Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes.

Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes.

Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.

This recipe yields 4 servings.

Per serving: calories, 367; total fat, 5 g; saturated fat, 1 g; cholesterol, 62 mg; fiber, 1 g.

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