Steamed Asian Scrod Fillets

1. 1

   With tweezers, remove any small bones from scrod.

2. 2

   In small bowl, combine soy sauce, ginger, vinegar, sugar, garlic, and 1 tablespoon water.

3. 3

   Fold thin end of each piece of scrod under, if necessary, to make an even thickness.

4. 4

   Place each piece of scrod on 2 lettuce leaves and arrange in collapsible steamer basket (about 11 inches in diameter in a single layer).

5. 5

   Fill 12-inch skillet with inch water.

6. 6

   Place steamer basket in skillet.

7. 7

   Pour soy-sauce mixture over scrod; sprinkle with green onions.

8. 8

   Heat water in skillet to boiling over high heat.

9. 9

   Reduce heat to medium; cover and cook about 10 minutes or until fish flakes easily when tested with a fork.

10. 10

    (Be careful not to let water boil up into steamer basket or it will dilute sauce.)

11. 11

    Serve with extra soy sauce if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.