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