Cod with Citrus Chili Glaze

By jkenb

Ingredients

• 1/2 cup sake (rice wine)
• 1/4 cup mirin (sweet sake)
• 2 stalks lemongrass, outer layers removed
• 3 tablespoons chopped onion
• 1 tablespoon minced garlic
• Juice and zest of 1 orange
• Juice and zest of 1 lime
• 1/4 cup sweet Asian chili sauce*
• 4 quarter-size slices fresh ginger
• 4 pieces (4 oz. each) Pacific cod*
• Cooked brown rice
• 1/2 cup cilantro sprigs

Preparation

Step 1

1. Set a steamer in a wok or pot with 2 in. water underneath. Bring water to a boil.

2. Meanwhile, boil sake and mirin until reduced by half. Mince 1 tbsp. lemongrass; cut the rest into thin 3-in. strips. Add minced lemongrass to sake mixture, reduce heat to medium, and add onion, garlic, juices, and zest. Cook 3 minutes; add chili sauce and cook until thickened, 10 minutes.

3. Put lemongrass strips and ginger in steamer. Top with fish; cook, covered, until just opaque in center, 8 minutes. Serve over rice with a drizzle of sauce and the cilantro.