Ingredients
1 pound(s) sea bass fillet(s), cut into 4 pieces
1 cup(s) scallion(s), thinly sliced (about 3 scallions)
2 tbsp low-sodium soy sauce, divided
1 tbsp ginger root, fresh, minced
2 tbsp sesame oil
2 cup(s) cooked white rice

Directions
Cut out a 12 x 18-inch rectangle of foil. Put the sea bass fillets on the foil; top with the scallions, 1 Tbsp of the soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.

Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 Tbsp soy sauce, any juices, and the rice. Yields 1 fillet and 1/2 cup of rice per serving.

photo credit: jasonandshawnda.com