1 cup uncooked medium-grain rice
3/4 cup sake
3/4 cup bottled clam juice
1 tablespoon minced peeled ginger
1 garlic clove, flattened
4 5-ounce 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

Cook rice according to package directions.
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. Arrange fish on rack; sprinkle with salt and pepper.
Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil.
Cover skillet; steam fish until opaque in center, about 5 minutes.
Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates.
Top with fish, juices from skillet, and sesame seeds.