Steamed Halibut Fillets with Sake-Soy Glaze

• 2 3/4 cups good-quality sake
• 1 cup mirin (sweet rice wine) or sweet vermouth
• 1 cup soy sauce
• 1/2 cup dark brown sugar
• 1 stalk lemongrass, cut in 1/2 and smashed
• 2 cups water
• 6 1/8 -inch slices fresh gingerroot
• 4 (6-ounce) halibut fillets
• Steamed white rice, accompaniment
• Green onions, cut on the bias, garnish
• Toasted sesame seeds, garnish

1. In a saucepan, bring 3/4 cup of the sake, the mirin, sugar, and soy sauce to a boil.
2. Reduce the heat and cook at a low boil until reduced to a thick glaze.
3. Remove from the heat and let cool slightly.
4. In the bottom of a steamer, combine the remaining 2 cups sake, the lemon grass, water, and ginger.
5. Bring to a boil.
6. In the top of the steamer basket, lay the fish fillets in a single layer.
7. Drizzle or brush with the glaze, cover, and steam until tender and just cooked through, about 5 minutes.
8. Remove the fish from the steamer and arrange over the rice in the middle of 4 plates.
9. Garnish with sliced green onions and sesame seeds, and serve.

goodquality, mirin, soy sauce, brown sugar, stalk lemongrass, water, gingerroot, white rice, green onions, sesame seeds

Taken from www.foodnetwork.com/recipes/emeril-lagasse/steamed-halibut-fillets-with-sake-soy-glaze-recipe.html (may not work)