Rasa Malaysia · by Bee Yinn Low★ 4.6 (9)
Baked Sea Bass
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 24%
CARBS 4G18% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 1G11% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sea bass topped with a ginger ponzu sauce made from sake, mirin, and soy. Mild and buttery fish with bright, tangy accents—a quick and elegant weeknight dinner.
mainjapanesefish🔥 ovendairy freeveganvegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ pound sea bass ((2 fillets))
- 4 tablespoons sake
- ½ teaspoon mirin
- 1 tablespoon soy sauce
- 5 tablespoons Kikoman Ponzu sauce
- ½ inch fresh ginger (grated)
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 24%
CARBS 4G18% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 1G11% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 903mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 8mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.