Steamed Asian Scrod Fillets

• 4 piece scrod fillet
• 2 tbsp. soy sauce
• 1 tbsp. fresh ginger
• 1 tbsp. seasoned rice vinegar
• 1 tsp. brown sugar
• 1 clove garlic
• 8 large Boston leaves
• 2 green onions

1. With tweezers, remove any small bones from scrod.
2. In small bowl, combine soy sauce, ginger, vinegar, sugar, garlic, and 1 tablespoon water.
3. Fold thin end of each piece of scrod under, if necessary, to make an even thickness.
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. Fill 12-inch skillet with inch water.
6. Place steamer basket in skillet.
7. Pour soy-sauce mixture over scrod; sprinkle with green onions.
8. Heat water in skillet to boiling over high heat.
9. Reduce heat to medium; cover and cook about 10 minutes or until fish flakes easily when tested with a fork.
10. (Be careful not to let water boil up into steamer basket or it will dilute sauce.)
11. Serve with extra soy sauce if you like.

scrod fillet, soy sauce, fresh ginger, rice vinegar, brown sugar, clove garlic, boston leaves, green onions

Taken from www.delish.com/recipefinder/steamed-asian-scrod-fillets-713 (may not work)