On Wed, 25 Nov 2009 00:17:16 -0700, Baron Von Schtupp
> wrote:

>I have a rice steamer with 2 baskets, and I'm looking to steam fish
>while I do the rice. I have a nice gratin dish for the fish to steam in
>(only one container came with the steamer, and it's for the rice), and
>putting chopped ginger and garlic over the fish with some soy sauce and
>balsamic vinegar came out ok, but salty.
>
>I was looking for suggestions on a nice steaming liquid/marinade that
>could double as a sauce to flavor the rice/flaked fish.
>
>Ideas?

Others have cautioned about cooking time. Be careful!

I wouldn't use balsamic with soy (use cider vinegar if you use any)...
and use less soy or switch brands if you thought it was too salty.
You're on the right track with green onions and ginger. There are
lots of recipes on the net.

Chinese
http://www.google.com/search?hl=en&q...=&aqi=g 6g-m4
Thai
http://www.google.com/search?hl=en&q...q=f& oq=&aqi=
Japanese
http://www.google.com/search?hl=en&q...q=f&oq=&aqi=g1
Filipino
http://www.google.com/search?hl=en&q...&aq=f&oq=&aqi=
Indian
http://www.google.com/search?hl=en&q...ed+fish&aqi=g1


--
I love cooking with wine.
Sometimes I even put it in the food.