Sake steamed seabass w/ ginger & scallions

Taken from recipezaar

1 cup uncooked medium grain rice
1 cup sake
1 cup bottled clam juice
1 tablespoon minced peeled ginger
1 garlic clove, flattened
20 ounces sea bass fillets
2 large green onions, chopped
4 teaspoons soy sauce
1 teaspoon oriental sesame oil
3 tablespoons chopped fresh cilantro
2 teaspoons sesame seeds, toasted
2 tablespoons brown sugar
2 tablespoons butter

1. Cook rice according to package directions.
2. Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes.
3. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; and minced garlic, drizzle with soy sauce and sesame oil.
4. Cover skillet; steam fish until opaque in center, about 5 minutes.
5. Remove steamer rack.
6. Mix cilantro into juices in skillet. Add the brown sugar and butter and reduce slightly.
7. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.