1-Step 1: Prepare the Fish Slice the cod fillet into two equal pieces, about ½ lb each, and pat dry with paper towels to remove excess moisture. This helps the seasoning stick and ensures even cooking. Place each piece near the center seam of a folded piece of parchment paper for steaming.

2-Step 2: Season and Seal Season each fillet with ¼ tsp coarse salt, 1 tbsp coconut aminos (or the tamari alternative), and 1 tsp toasted sesame oil for a savory base. Fold the parchment paper to enclose the fillet, making small overlapping diagonal folds to form a sealed half-moon shaped pouch, and twist the ends to secure it tightly.

3-Step 3: Cook the Fish For the air fryer method, place one pouch in the basket and press down lightly, then cook at 300°F for 15 minutes or until the fish flakes easily; adjust time if your fillets are thinner. Alternatively, for the oven, put both pouches on a baking sheet and bake at 400°F for 15-20 minutes until the fish is soft and flaky. While the fish cooks, finely chop the ginger, scallions, and chilies into two equal piles.

4-Step 4: Finish and Serve Heat avocado oil in a saucepan over medium-low heat for about 5 minutes with the lid partially open. Once the fish is done, let it cool for 3 minutes, then carefully cut open the pouch. Add the chopped aromatics on top of each fillet, season with a pinch of salt, and pour the hot oil over everything to release the flavors. Serve immediately for the best taste.