Steamed Halibut on Rice

Steamed Halibut on Rice
Serve with a fresh green salad.

Servings: 4

•1 pound California halibut fillets or steaks
• 1 piece fresh ginger, (2-inch), julienne cut
• 3 green onions, julienne cut
• 1 tablespoon soy sauce
• 4 tablespoons rice wine (sake)
• 2 cups cooked rice

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 FILLETS: 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 fillets, cover and steam 10 minutes per inch thickness of fillets. (No need to turn fish during cooking.) Fish is done when flesh turns opaque and flakes easily with a fork

Just before serving, pack a 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, pouring some hot marinade liquid over each fillet. Garnish with a slice of lemon and an onion flower.

COOKS NOTES : * A bamboo steamer is favored over metal steamers because condensation does not form on the bamboo during steaming.

Per Serving (excluding unknown items): 275 Calories; 3g Fat (10.6% calories from fat); 27g Protein; 29g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 323mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable.