Source: dLife

Cod fish made with an Asian touch and drizzled with soy sauce.

Servings

1.25 lb Fish, cod, Pacific, fillet, raw
2 piece ginger root, fresh, slices, 2" , peeled and cut into matchsticks
6 scallions , shredded
2 medium garlic cloves , finely chopped
2 tbsp low sodium soy sauce
1 tbsp white wine vinegar
1 tsp sesame oil
1 tsp hot red pepper flakes (optional)
1 tbsp fresh cilantro , chopped (use as garnish)

1 If you are not using a grill, preheat oven to 400 F/200 C. Arrange each cod fillet in the center of its own large square of foil. Scatter the ginger, scallions, and garlic over each fillet.
2 Drizzle each piece of fish with some soy sauce, vinegar, and sesame oil. Sprinkle with a few red pepper flakes (optional). Pull the corners of the foil together and fold over the edges to make a tent around each fillet.
3 Grill over medium-hot coals for 8 minutes until fish is just cooked. If you don't have an outdoor grill, place the fish bundles on a baking sheet and bake in preheated oven for 20 minutes.
4 Remove the fish from the parcels and transfer onto warm serving plates. Serve with rice sprinkled with chopped cilantro.

Best if served hot. Serve the bundles whole to capture the aroma when you open them.