Steamed Fish with Scallion Rice

• 200 g raw cod fillet, patted dry — Raw Pacific cod fillet
• 200 g cooked brown rice — Cooked long-grain brown rice
• 20 g scallion, cut into fine strips — Raw scallion
• 10 g fresh ginger, cut into fine strips — Fresh ginger root
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 8 g rice vinegar — Unseasoned rice vinegar
• 10 g avocado oil — Avocado oil
• 8 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Set up the covered steamerBring 3 cm water to a steady simmer in a wide pot fitted with a rack. Spoon rice into a shallow heatproof bowl.Look for: This cooking stage is complete and the food is ready for the next action.
2. 2Set it on one side of the rackSet it on one side of the rack, leaving enough clear space for the next component.3 minLook for: Steam rises steadily around the bowl without water touching the rice.Safety: Use a rack that sits above the waterline and a bowl rated for steaming.
3. 3Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
4. 4Season the fishPlace cod on a second heatproof plate that fits the pot and top it with ginger and half the scallion.1 minLook for: The fillet lies flat and the ginger and scallion cover its upper surface evenly.Safety: Keep raw fish and its plate separate from cooked rice.
5. 5Steam under a tight coverPlace the fish plate beside the rice bowl, close the lid tightly.Look for: Everything is evenly positioned and ready for the next action.
6. 6Steam over steady simmering water for 8 to 10 minutesSteam over steady simmering water for 8 to 10 minutes without lifting the cover during the first 8 minutes.10 min · 145°FLook for: The cod is opaque, flakes at the thickest point, and reads 145°F; the rice is steaming hot.Safety: Open the lid away from your face and verify fish reaches 145°F and rice reaches 165°F.
7. 7Sizzle and serveRest the covered fish off heat for 3 minutes. Stir soy sauce and vinegar together and spoon over the fish.3 minLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Hot oil can spit on damp scallion; pour slowly and refrigerate leftovers within 2 hours.
8. 8Heat oil in a small panHeat oil in a small pan until shimmering, pour it over the rest of the scallion, and serve the fish with rice and sesame.Look for: The scallion audibly sizzles, the fish stays moist, and the sauce lightly seasons the rice.