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Cod with Citrus Chili Glaze

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 4
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

Nutrition 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

How to Make It

  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.

Cook's Notes

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