Cod with Citrus Chili Glaze

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 8%
  • Protein: 22g
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Carbohydrate: 18g
  • Fiber: 0.7g
  • Sodium: 190mg
  • Cholesterol: 40mg


  • 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. 1. Set a steamer in a wok or pot with 2 in. water underneath. Bring water to a boil.
  2. 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. 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

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