• Prep Time:
  • Cooking Time: 15 min
  • Serves: 2 servings

Sake Sea Bass in Parchment Paper

  • Recipe Submitted by on

Category: Asian, Seafood, Healthy Recipes, Quick & Easy, Fish, Dinner Party, Main Dish

 Ingredients List

  • 1/4 cup sake (I used a Junmai grade sake, as I'm of the opinion that if I wouldn't drink it, I wouldn't cook with it, but any would do)
  • 3/4 tablespoons soy sauce or tamari
  • 1/2 teaspoon grated peeled ginger
  • 1 teaspoon sugar (you can also substitute with honey or agave nectar)
  • dash of salt, to taste
  • 2 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
  • 2 thinly sliced scallions
  • Parchment paper
  • Kitchen string (or for a better presentation, softened the green part of the scallions in hot water and use it to tie the parchment)


The advantage of cooking food in parchment paper is that it steams in its own juices. Thus it's healthy, yet it comes flavorful and delicious. The recipe is extremely easy to prepare (15 min from start to finish) and the presentation is great.


Preheat oven to 400°F with a baking sheet on bottom rack.

Stir together sake, soy sauce, ginger, and sugar in a bowl.

Season the sea bass fillets with a dash of salt.

Place a fish fillet in center of each parchment square. Working with 1 portion at a time, sprinkle the fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with the kitchen string (or with the green part of the scallion). Repeat the steps with the other fillet.

Bake on hot baking sheet until the fish is just cooked through, 10 to 12 minutes.

Serve hot with a side of steamed rice or veggies.

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