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1
Take half of the satsuma segments and slice them into quarters, set aside. Take the other half and chop -- this will make roughly 1 heaping tablespoon. Mix the chopped satsumas with the scallions and lime zest, set aside. Season mixture lightly with salt and pepper.
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2
Brush each fish fillet with sesame oil and season with salt and pepper. Lay the sliced satsuma segments flat on top of the fish and top with 2 to 3 slices of chile, depending on how much heat you prefer.
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3
In a steamer pot, bring the sake, chicken stock, ginger, garlic, and soy sauce to a hearty simmer. Place the fish in your steamer rack and cover. Cook for 5 to 6 minutes, until the fish is cooked through -- it should be opaque in the center but not too firm.
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4
Remove the fish, place on a plate, and cover with foil to keep warm. Set aside. Bring the cooking liquid to a boil and reduce by half. Taste for seasoning, then set aside as you make the rice.
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5
In a medium stock pot, heat the butter over medium heat. When it is melted, add the shallot and cook for 5 minutes, or until translucent.
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6
Add the rice and stir for 1 minute (allowing it to soak up the shallot butter). Toss in the ginger, chicken stock, and satsuma peel, bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or according to rice package instructions.
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7
Take rice off the heat for 5 minutes, keep covered. Fluff with a fork, remove ginger and peel. Season with salt and pepper.
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8
Serve the fish over rice and spoon the sauce on top. Top the fillets with the fresh satsuma, scallion, and lime zest mixture.
