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Sake Sea Bass in Parchment
- 1/2 cup sake
- 1 1/2 tablespoons soy sauce
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
- 1/2 cup sliced scallions
- Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string
Directions:View on Epicurious
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