Prep 15 mins
Cook 8 mins
- 1 1⁄2 cups medium grain rice
- 2 tablespoons vegetable oil
- 6 teaspoons rice vinegar
- 4 teaspoons sesame oil
- 4 teaspoons soy sauce
- 4 thin white fish fillets, such as cod or 4 red snapper (2 pounds total)
- 4 tablespoons minced fresh ginger
- 3 large green onions, thinly sliced
- Begin cooking the rice according to package directions.
- Whisk together the vegetable oil, vinegar, sesame oil and soy sauce in a small bowl.
- Set aside.
- Tear off 4 pieces of foil, about 12 x 6 inches each.
- Place a fish fillet on each piece of foil.
- Turn up the edges of the foil by a few inches around the fish to create a rim around the fish, so that each fillet is in a tray that won't allow liquids to get out but is still open on top.
- Season each fillet with salt.
- Spoon equal parts of the soy sauce mixture on each fillet.
- Sprinkle the ginger and green onions on top.
- Set up a large steamer, either bamboo or metal-mesh type, and place 2 packages inside.
- Cover and steam until flaky, about 6 to 8 minutes, depending on the thickness of the fish.
- Repeat with the remaining fillets.
- Remove the packages carefully, reserving cooking juices.
- Place each fillet over a bed of rice and drizzle with the juices.
I used low sodium soy sauce and substituted a half teaspoon of chile oil for the sesame oil. I used a double layer bamboo steamer and filled the top layer with bok choy. It was super!