Steamed Fish on Rice
Recipe courtesy of California Seafood Council.
1 1/2 pounds fresh halibut fillets or steaks
1 (2-inch) piece fresh gingerroot, julienned
3 green onions, julienned
1 tablespoon soy sauce
4 tablespoons rice wine (Sake)
2 cups cooked rice
1 lemon for garnish
Green onions strips for garnish
- Place fillets in a shallow dish, cover with green onion and ginger. Combine liquid ingredients and pour over fish. Marinate fish for 10 minutes.
- To Steam Fish: Use a bamboo or metal steamer. Set steamer rack over boiling water. Water should not touch the rack. Place fillets on a plate and set on the rack. Pour remaining marinade over fish, cover and steam 10 minutes per inch thickness of fish. (No need to turn fish during cooking.) Fish is done when flesh turns opaque and flakes easily with a fork.
- Before serving, pack 1/2 cup measure with cooked rice and turn out on individual dinner plates. Gently flatten the mound with the back of a spoon to form a round pillow shape.
- Serve the steamed fish on the rice pillows, pour hot marinade liquid over each fillet. Garnish with a slice of lemon and green onion strips.
Makes 4 servings.
Recipe and photograph courtesy of California Seafood Council.