• Rinse the fish fillets lightly under cold water and drain thoroughly in a colander.
• Place fillets in a bowl.

GINGER MARINADE

• Mix rice wine, ginger, 1 ½ tsp soy sauce and sesame oil.
• Pour over fillets in bowl and toss lightly to coat.
• Cover with plastic wrap and let the fillets marinade in the refrigerator for 10 minutes.

STEAMING

• Arrange the fillets on a heatproof plate and place in a steamer tray. Steam until the fish flakes when prodded with a knife (about 6-7 minutes for flounder or sole, 10-12 minutes for pickerel or lake trout).

CILANTRO SAUCE

• While the fish is steaming, add all remaining ingredients in a saucepan and heat until boiling.
• Stir and turn off the heat.

SERVING

• Pour the heated sauce over the steamed fillets and serve immediately with steamed brown rice and a vegetable.