1.Using vegetable peeler, peel rind carefully from lemon and one orange;cut rinds into thin strips. Squeeze juice of lemon and both oranges into large bowl. Stir in rind, garlic and ginger. Score fish both sides; add to bowl, coat in mixture.
2.Fold 80cm-long piece of foil in half crossways; place one fish onto foil, spoon a quarter of the citrus-ginger mixture onto fish. Fold foil over fish to tightly enclose. Repeat with remaining fish and citrus-ginger mixture.
3.Place fish parcels in large steamer fitted over large saucepan of boiling water; steam, covered, about 15 minutes or until cooked as desired.
4.Meanwhile, cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
5.Divide rice among serving plates; top with fish, drizzle with cooking juices, sprinkle with basil.
we used whole bream for this recipe, but any fairly small white-fleshed fish can be used. You need four 80cm-long sheets of foil to wrap the fish. Use a zester, if you have one, to remove orange and lemon rind.Note