Directions:
- Preheat oven to 425 degrees. Prepare the lemongrass by removing the outer tough leaves to reveal the bulb’s white center. Smash each bulb with the back of a knife to release the oils and flavor.
- Lay the lime slices in the bottom of a baking dish. Evenly space the lemongrass pieces and ginger coins in the dish, then place the sea bass on top. Pour the sake over the fish, season with salt and cover the dish with aluminum foil. Bake until the fish is form, opaque in the center and beginning to flake, about 15 miutes depending on the thickness of the fish.
- Just before serving, spoon a little of the juice over the filets and transfer them to plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.57 Kcal (865 kJ) | ||
| Calories from fat | 30.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 69.7mg | 23% | |
| Sodium | 117.13mg | 5% | |
| Potassium | 495.82mg | 11% | |
| Total Carbs | 6.68g | 2% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 31.32g | 63% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 0.5mg | 3% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 85.88 Kcal (360 kJ) | ||
| Calories from fat | 12.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 5% | |
|---|---|---|---|
| Cholesterol | 28.98mg | 23% | |
| Sodium | 48.7mg | 5% | |
| Potassium | 206.13mg | 11% | |
| Total Carbs | 2.78g | 2% | |
| Sugars | 0.43g | 4% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 13.02g | 63% | |
| Vitamin C | 6.1mg | 24% | |
| Iron | 0.2mg | 3% | |
| Calcium | 14.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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