Steamed Cod with Rice

Directions

Combine all liquid, and heat.

Add rice and cook, covered, until tender.

Set aside to cool.

Fill a small sauce pan with water, add 1 teaspoon salt, and bring to a boil.

Blanch the napa leaves in the water for 2 minutes.

Refresh in some cold water. Drain. Season the cod fillets with salt and pepper.

Brush 1 teaspoon of oyster sauce on each piece.

Lay out the napa leaves inside up, stem end toward you.

Take ¼ cup of the finished rice and flatten it onto the leaf, within 1-inch of the sides, and 2 inches of the top and bottom.

Place the cod in the middle of the rice.

Sprinkle it with a pinch of the chopped ginger.

Fold in the sides of the leaves to the center.

Fold the stem over the top of the fish and continue to roll, making a bundle.

Continue with the rest of the fish.

Place seam side down on the rack of your steamer, cover and steam for 15 minutes.

Serve with mustard vinaigrette