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Slice the cod fillet into two equal weight pieces, ½ lb each fillet. Pat dry with a paper towel.
Fold one piece of the parchment paper in half and place 1 fish fillet in the center and closer to the seam. Repeat with the other half of the fish.
Season each filet with ¼ tsp coarse salt, 1 tbsp coconut aminos, and 1 tsp toasted sesame oil.
To make a paper pouch: Fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the packet tight. You might need to twist and fold the end tip to secure the envelope.
If use air fryer: place 1 packet inside of the basket. Lightly press the paper pouch down so it won’t get burnt. Air fry at 300F for 15 minutes or until the fish is soft and flaky. Test with a skewer, if it goes in easily, the fish is done. If not, air fry for 5 additional minutes. If your fish is thinner than 1-inch, reduce the cook time by 5 minutes.
If use oven: Place both packets over a large sheet pan. Bake at 400F for 15-20 minutes or until the fish is buttery soft. The exact bake time will depend on the thickness of the fish fillets and type of fish.
In the meantime, finely chop ginger, scallions, and chili peppers. Divide them into 2 equal piles.
When the fish is about 5 minutes away from ready, in a heavy bottom saucepan, heat up the avocado oil over medium-low heat for about 5 minutes. Cover the saucepan with a lid but leave a small gap open to allow air to come-in.
Carefully remove the fish pouch. Let cool for 3 minutes before using a kitchen scissors to cut open the packet (be careful of the hot steam). Add the aromatics - ginger, scallions, and chilies - on top of the fillets and season with a pinch of salt.
Carefully pour half amount of the hot oil over each fillet and the aromatics on top. Serve hot and immediately.