• 1/3 Cup Rice vinegar
• 3 Tbs Sugar
• 1/4 Tsp Red pepper flakes
• 1/2 Cup Chopped fresh cilantro
• 2 Tbs Fish sauce
• 1/2 Cup coconut milk
• 1 Tbs grated fresh ginger
• 3 Garlic cloves, minced
• 4 Skinless white fish filets (6-8 ozs each), 3/4" to 1 inch thick
• Sea Salt
• Pepper
• 2 Cups Jasmine rice

Directions

1. Cook 2 cups Jasmine rice in rice cooker, al dente.
2. Adjust oven rack to middle position and heat oven to 400 degrees. 
3. Combine vinegar, sugar and pepper flakes in small saucepan and cook over medium-high heat until sugar dissolves, about 1 minute. Off heat stir in 1/4 Cup cilantro, fish sauce, coconut milk, ginger and garlic.
4. Pat fish dry with paper towels and season with salt and pepper. Lay four 14-inch lengths foil pieces, arranged rice in center of each. Place 1 fish fillet on top of each rice mound, spoon sauce over fish and fold foil over fish and rice, crimping edges to seal.
5. Arrange packets in 1 layer on rimmed baking sheet and bake until fish is just cooked through, 14 to 18 minutes. Carefully open packets and sprinkle with remaining cilantro. Serve.