Ginger-steamed Fish

1. 1

   Begin cooking the rice according to package directions.

2. 2

   Whisk together the vegetable oil, vinegar, sesame oil and soy sauce in a small bowl.

3. 3

   Set aside.

4. 4

   Tear off 4 pieces of foil, about 12 x 6 inches each.

5. 5

   Place a fish fillet on each piece of foil.

6. 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. 7

   Season each fillet with salt.

8. 8

   Spoon equal parts of the soy sauce mixture on each fillet.

9. 9

   Sprinkle the ginger and green onions on top.

10. 10

    Set up a large steamer, either bamboo or metal-mesh type, and place 2 packages inside.

11. 11

    Cover and steam until flaky, about 6 to 8 minutes, depending on the thickness of the fish.

12. 12

    Repeat with the remaining fillets.

13. 13

    Remove the packages carefully, reserving cooking juices.

14. 14

    Place each fillet over a bed of rice and drizzle with the juices.

No additional tips available.