Steamed Striped Bass with Ginger and Scallions

Ingredients

• steamed white rice
• 1 teaspoon canola oil
• 3 tablespoons soy sauce
• 1 bunch scallions
• 1 1/2-inch) piece fresh ginger
• 6 4-oz pieces striped bass fillet with skin (1 inch thick)
• fresh cilantro leaves

Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil. Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions...

View full recipe at Epicurious