The Hurricane’s Mike Savinelli shares this recipe. To learn more about the Hurricane in Marathon, visit www.thehurricanegrille.com.
In a saucepan, bring 3/4 cup of the sake, the mirin/vermouth, sugar, and soy sauce to a boil. Reduce the heat and cook at a low boil until reduced to a thick glaze. Remove from the heat and let cool slightly.
In the bottom of a steamer, combine the remaining 2 cups sake, the lemon grass, water, and ginger. Bring to a boil.
In the top of the steamer basket, lay the fish fillets in a single layer. Drizzle or brush with the glaze, cover, and steam until tender and just cooked through, about 5 minutes.
Remove the fish from the steamer and arrange over the rice in the middle of 4 plates. Garnish with sliced green onions and sesame seeds, and serve.
In a food processor, combine the mustard, wasabi paste, garlic, and vinegar. While the processor is running, slowly drizzle in the canola oil until an emulsion is formed. Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl. Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use.