Thaw fish, if frozen. In a small bowl combine orange peel, orange juice, water, lemon juice, margarine or butter, sugar, ginger, and salt.
Place fish on the unheated, lightly greased rack of a small broiler pan. Brush fish with some of the orange mixture. Broil fish 4 inches from heat until fish flakes easily when tested with a fork. (Allow 5 minutes for each 1/2 inch of thickness.) Remove from the oven; keep warm.
Meanwhile, in a small saucepan combine remaining orange mixture and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
If using pea pods, steam them over boiling water about 4 minutes or until crisp-tender. To serve, arrange fish, pea pods, and rice on a plate. Spoon over orange sauce. Garnish with citrus curls and sliced almonds. Makes 1 serving.