Steamed Ginger Cod Packets With Rice and Vegetables

• 3 tablespoons white vinegar
• 12 teaspoon sugar
• 1 tablespoon soya sauce, 30% less sodium
• 1 tablespoon freshly grated ginger
• 4 wild cod fish fillets
• 4 sheets aluminum foil or 4 sheets parchment paper, 13x13 inches
• 2 cups long grain cooked brown rice
• 6 green onions, thinly sliced lengthwise
• 2 carrots, cut into matchsticks
• 12 cup mandarin ginger vinaigrette

1. Preheat oven to 425F.
2. Whisk together vinegar, sugar, soya sauce, and ginger in a shallow dish.
3. Place fish into marinade, turning to coat.
4. Set aside,.
5. Fold each sheet of foil or parchment in half then open flat so each piece looks like an open book.
6. Place cooked rice on one side of each book, avoiding the fold.
7. Top rice with fish.
8. Dividing green onions and carrots among the packets, and drizzle with the vinaigrette and remaining marinade.
9. Fold the empty side over the ingredients.
10. Tightly seal the edges of foil or parchment.
11. Place packets on a baking sheet and bake in center of oven until the fish is opaque and the vegetables are tender-crisp, about 8-minutes (for foil) or 10 minutes (for parchment).
12. Carefully open one packet (watching out for steam) to check for doneness; fish should flake with a fork.
13. Let stand 5 minutes before serving.

white vinegar, sugar, soya sauce, ginger, aluminum foil, long grain cooked brown rice, green onions, carrots, mandarin ginger vinaigrette

Taken from www.food.com/recipe/steamed-ginger-cod-packets-with-rice-and-vegetables-465706 (may not work)