Cantonese Style Steamed Black Cod
1. Foil or parchment packet (en papillote style) — most reliable and popular 2. Lightly salt the fish. 3. Place on a large sheet of foil or parchment with lemon slices, herbs, garlic, ginger, a splash of water/wine/broth, or vegetables. ( Cantonese style just put some scallion) 4. Seal tightly so no steam escapes. 5. Cook at around 350°F (175°C) for 8–15 minutes , depending on thickness (start checking at 8 minutes). 6. Plate it and finish it with Cantonese Style Soy Sauce Cantonese Style Soy Sauce: 1. In a saucepan heat oil to high 2. Sauté the julienne ginger 3. Once it’s lightly brown, add some water. 4. Add soy sauce and some sugar 5. Add a splash of Shaoxing wine and sesame oil 6. Pour over Fish, garnish with scallions and cilantro
