3/4 pound fresh sole fillets 1 tablespoon slivered fresh ginger root 1 tablespoon slivered green onion and top 2 tablespoons Kikkoman Ponzu
Rinse fish fillets and pat dry with paper towels. Arrange fish on round heatproof plate that fits in bamboo steamer or on wire rack placed in large skillet with cover. Sprinkle fish evenly with ginger and green onion.
Place plate on steamer rack set in large pot or wok of boiling water. (Do not allow water level to reach plate). Cover and steam 2 to 3 minutes; drain off liquid from plate.