Japanese Sea Bass with Water Chestnuts Recipe

Serves/Makes: 4

Ingredients:

  • 2 sea bass (grouper, cod or baramundi) steaks, about 10-12 ounces each
  • 2 medium carrots, sliced
  • 8 ounces water chestnuts, sliced
  • 3 stalks asparagus, sliced
  • 1 medium leek, sliced
  • 8-10 leaves baby bok choy
  • 1 small onion, sliced
  • 1 teaspoon fresh thyme (4-5 sprigs)
  • 3/4 cup dry sake
How to cook Japanese Sea Bass with Water Chestnuts:
  • In a large saucepan, saute carrots in vegetable oil on medium heat 5 minutes.
  • Add vegetables and thyme and stir fry 2 minutes.
  • Pour sake over vegetables, then rest fish on top. Spoon some liquid over both sea bass steaks.
  • Place lid firmly on pan, turn heat down to medium-low, and cook 15 minutes or until fish is cooked through. Fish should flake easily and appear bright white.
  • Serve the steamed sea bass atop vegetables in shallow bowls.
  • If desired, garnish with fresh, chopped chervil.


This recipe for Japanese Sea Bass with Water Chestnuts serves/makes: 4

The Japanese Sea Bass with Water Chestnuts recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bass (more Bass recipes)
Preparation Method: Steamed (more Steamed recipes)
Cuisine: Japanese (more Japanese recipes)

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