From Cooking from the Heart: The Hmong Kitchen in America, by Sami Scripter and Sheng Yang. Serves 4; can be doubled.
1-1/2 lbs fresh cod steaks, cut into 4 pieces (I used cod loin, which is thicker)
3-inch piece of fresh ginger root, peeled and finely slivered
Juice of 1 lemon
2 Tbsp peanut or canola oil
1 Tbsp sesame oil
6 large garlic cloves, finely slivered
3 Tbsp soy sauce (I used reduced-sodium)
4 large squares of parchment paper (I used aluminum foil)
1 stalk lemongrass, 8 leaves removed and washed (or kitchen twine, to tie the packets)
1/4 cup sesame seeds, for garnish
Preheat your grill to medium heat.
Wash and dry the fish and set aside. In a small bowl, marinate the ginger in the lemon juice.
Heat the peanut and sesame oils in a small nonstick frying pan over medium-low heat. Add the garlic. Cook 1-2 minutes, until the garlic is aromatic and light golden. Add the garlic and oils to the bowl with the ginger, and add the soy sauce. Mix well.
Wipe out the frying pan and toast the sesame seeds in the dry pan over medium heat, 3-4 minutes, shaking the pan frequently, until the seeds are golden brown but not burned. When you can smell the sesame, the seeds are done. Remove from the pan into a small bowl and set aside.
Lay one large square of aluminum foil (at least 10-12 inches) on the counter. Put one piece of fish in the center. Top with 1/4 of the ginger-garlic sauce, and 1/4 of the sesame seeds. Bring all edges of the foil to the center, and seal tightly. Repeat with the remaining fish. Place the packets on the grill and cook, with the grill covered, for 10 minutes. Remove from heat and open the packets carefully -- the steam will be hot! Place the fish on a serving platter, and pour some of the sauce around it; the sauce will be a thin liquid, so you'll have more than you need. Garnish with chopped scallions or chives, if you wish.
Note: if you're steaming the fish, wrap in banana leaves or parchment paper, and tie the packets with strings of lemongrass or kitchen twine. Steam on the stovetop in a bamboo steamer or stock pot with a steamer insert for 15-20 minutes, depending on the thickness of your fish.