Cod with Citrus Chili Glaze

Cod with Citrus Chili Glaze Recipe
Photo: Annabelle Breakey
Sunset reader Gregory Groth, from Napa, California, created this recipe when thinking of ways to use a bumper crop of lemongrass from his garden.


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 242
Caloriesfromfat 8 %
Protein 22 g
Fat 2.3 g
Satfat 0.4 g
Carbohydrate 18 g
Fiber 0.7 g
Sodium 190 mg
Cholesterol 40 mg


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.


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

Gregory Groth, Napa,


March 2012
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