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Discard tough leaves and woody
base of lemongrass. Thinly slice the tender portion of the
lemongrass stem.
In the base of a steamer, combine
lemongrass, citrus juices and ginger; bring to boil.
Arrange skate on steamer rack of
basket. Season to taste with salt and pepper. Fit into pan and
cover tightly. Reduce heat; steam for 5 minutes or just until
skate 'flakes' easily when tested with a fork. If rack will not
hold all of the skate at one time, steam in two batches. Using a
wide slotted spatula, carefully transfer skate from steamer rack
to heatproof platter or individual serving plates; keep warm.
Turn heat to high, cook juices,
uncovered, for 10-15 minutes or until sauce is reduced by
one-half (should have consistency of syrup).
Strain sauce over fish. Garnish
with lime slices and chives, if desired. |
