Instructions: 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, orange juice, lime juice and ginger; bring to a boil.

Arrange skate on steamer rack or basket, fit to pan, 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 the steamer rack to heatproof platter or individual serving plates; keep warm.

Turn heat to high, cook juices, uncovered, for 10 to 15 minutes or until sauce is reduced by about one-half (should have consistency of syrup). Strain sauce over fish. Garnish with lime slices and chives or scallion tops.

This recipe yields 4 servings.

Comments: If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute 1 teaspoon lemon zest.

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