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Cod with Citrus Chili Glaze





Yields
Serves 4



Total Time
30 mins

Sunset reader Gregory Groth, from Napa, California, created this recipe when thinking of ways to use a bumper crop of lemongrass from his garden.

su-Cod with Citrus Chili Glaze




Photo: Annabelle Breakey
 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
Step 1
1

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

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories242
% Daily Value *
Total Fat 2.3g3%

Saturated Fat 0.4g2%
Cholesterol 40mg14%
Sodium 190mg9%
Total Carbohydrate 18g7%

Dietary Fiber 0.7g3%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.