Cod with Citrus Chili Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sunset reader Gregory Groth, from Napa, California, created this recipe when thinking of ways to use a bumper crop of lemongrass from his garden. 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 |
Directions:
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.
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