Cod With Citrus Chili Glaze

• 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

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.
4. *Find chili sauce in the Asian foods aisle. For sustainable fish choices, go to seafoodwatch.com

sake, mirin, stalks lemongrass, onion, garlic, orange, lime, sweet asian chili sauce, quarter, brown rice, cilantro sprigs

Taken from www.myrecipes.com/recipe/cod-citrus-chili-glaze (may not work)