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?


--
Nemo me impune lacessit

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?

Butter with a squeeze of fresh lemon juice sounds good. If you cook the
rice and fish at the same time, will the fish be overcooked?


Becca

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.

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?
>
> --
> Nemo me impune lacessit


Put the fish in when the rice is partly cooked; otherwise the fish will
be overcooked. Cook the rice in some broth rather than water, or water
with a little soy sauce. Won't be too salty that way.

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.