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Steamed Fish on Rice
Courtesy of California Seafood Council
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
Marinate: 10 Min
What you need:
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1 1/2 lb. fresh halibut fillets or steaks
2" piece fresh ginger, julienne cut
3 green onions, julienne cut
1 Tbsp. soy sauce
4 Tbsp. rice wine (Sake)
2 c. cooked rice
1 lemon
What to do:
1. Place fillets in a shallow dish, cover with green onion and ginger. Combine liquid ingredients and pour over fish. Marinate fish for 10 minutes.
2. Prepare rice.
3. 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.
4. Before serving, pack 1/2 c. 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 slice of lemon and sliced green onion strips.
Serve with:
Cooked Rice

Pickled Beet Salad

Sliced Papaya
Wine pairings:
Riesling/Rhine, Gew├╝rztraminer, Chardonnay
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