Marinate fish for 10 minutes. Set steamer rack over boiling water. Water should not touch the rack. Place fillets on a plate and set on the rack. Pour remaining marinade over fillets, cover and steam 10 minutes per inch thickness of fillets.
Fish is done when flesh turns opaque and flakes easily with a fork.
Gently flatten the mound with the back of a spoon to for m a round pillow shape. Serve the steamed fish on the rice pillows, pouring som e hot marinade liquid over each fillet. Garnish with a slice of lemon and an on ion flower. The bamboo steamer is favored over metal steamers because condensation does not form on the bamboo during steaming. Steamed Serendipity Steaming seafood is the first choice for many cooks, as they discover how moist and flavorful a steamed fish can be.