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.

Rice cookers I've had worked by thermostat. They heated until the
temperature hit some level. They would steam until the liquid was gone
then turn off or go into keep-warm mode.

I don't think the liquid that remains after steaming will be acceptable
as a sauce if yours works the same way. I think it will be extremely
easy to add too much water and over steam the fish. I've steamed root
veggies in a rice cooker and it worked fine but they are so much more
forgiving than fish.