Sunset reader Gregory Groth, from Napa, California, created this recipe when thinking of ways to use a bumper crop of lemongrass from his garden.
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
How to Make It
Set a steamer in a wok or pot with 2 in. water underneath. Bring water to a boil.
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.
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 seafoodwatch.com
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