Branzino Foil Yaki
Pretty much every country has their version of en papillote (French for "in parchment"). Some of them are more elaborate (think tamales) while others like the Japanese foil yaki (フォイル焼き・"aluminum foil bake") are super simple. I especially love that this method has the easiest clean up: scrunch aluminum and toss. When I'm out camping in the woods or just short on time, the foil yaki is sure to save the day.
Typically the method is used on fish and/or veggies. I like the "and" version so I got myself a branzino, some mushrooms, and onion and starting assembling the packets. The ingredients in the recipe are more of a suggestion so feel free to experiment (salmon and any type of white fish do really well steamed). The key is to make sure you have enough moisture and that the packet is properly sealed.
Start off with two layers of aluminum foil in case one layer gets punctured you don't want all the sauce running off. Then season your fish with salt and pepper on both sides of the fillet. If you're using a whole side of a fish like I was, you can cut the fish in half for ease.
I like to have the skin side down and layer all my ingredients on top of the fish. Add sliced onions, enoki mushrooms, and shiitake mushrooms in order. Top off with some sake, soy sauce, and a pat of butter.
I then pull up the two lengthwise edges and fold over twice to seal. Then I fold in the two width edges in twice as well to seal up the packet. Once you've reached this stage, you just need to pop these babies into your oven/toaster oven/campfire grill and wait 10-15 minutes until your fish is done. The tricky part is knowing when it's done. I just open it and make sure the fish is flakey. If not, seal is back up and pop it back in for a few more minutes. Then you open these up at the table and enjoy the steamy aroma and perfectly steamed fish and vegetables. Garnish with slices of lemon.