Ginger-steamed Fish

• 1 12 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)
• salt
• 4 tablespoons minced fresh ginger
• 3 large green onions, thinly sliced

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.

grain rice, vegetable oil, rice vinegar, sesame oil, soy sauce, thin white fish, salt, fresh ginger, green onions

Taken from www.food.com/recipe/ginger-steamed-fish-20922 (may not work)