Get a deep wok and place about an inch of clean water or prepared fluid in it. In the compartments of your bamboo liner, layer the lettuce leaves, spices, and lemon cuts. Make a point not to leave enough holes revealed with the goal that steam can course through them.Take your solidified Pacific cod filets and place them under running water first. This will evacuate the ice coat that shaped on the tissue. Place the filets on the bed of vegetables. Spread the liner freely to permit steam to escape. Permit the fish to steam for 5 to 7 minutes. To test the cod's doneness, take a little blade and slide its tip over the thickest piece of the filet. Pull somewhat to see the inward portion of the filet.