Total Time
23mins
Prep 15 mins
Cook 8 mins

Ingredients Nutrition

Directions

  1. Begin cooking the rice according to package directions.
  2. Whisk together the vegetable oil, vinegar, sesame oil and soy sauce in a small bowl.
  3. Set aside.
  4. Tear off 4 pieces of foil, about 12 x 6 inches each.
  5. Place a fish fillet on each piece of foil.
  6. 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.
  7. Season each fillet with salt.
  8. Spoon equal parts of the soy sauce mixture on each fillet.
  9. Sprinkle the ginger and green onions on top.
  10. Set up a large steamer, either bamboo or metal-mesh type, and place 2 packages inside.
  11. Cover and steam until flaky, about 6 to 8 minutes, depending on the thickness of the fish.
  12. Repeat with the remaining fillets.
  13. Remove the packages carefully, reserving cooking juices.
  14. Place each fillet over a bed of rice and drizzle with the juices.

Reviews

(2)
Most Helpful

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!

BarryID April 19, 2009

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