Miso Black Cod Lettuce Cups
on Dec 18, 2023, Updated May 21, 2024
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If you’ve never had miso black cod, now is the time to try it. You can serve this as an entree, or make lettuce cups for an appetizer. It makes this crunchy, sweet and so satisfying. This recipe is inspired by Nobu, a popular sushi restaurant by Chef Nobu Matsuhisa, where the Miso Black Cod is a standout (along with their Shrimp Tempura), and of course all of their fresh sushi, nigiri and sashimi.
We’ll never forget when we first had the miso black cod from Nobu. It was so sweet, savory and so flakey, it was perfect! I love to recreate it at home, and all it takes is a few ingredients and some patience.
What ingredients do you need for this miso black cod recipe?
The miso glaze: It’s a mix of sake and mirin, that is warmed through and then whisked with white miso paste and sugar. It’s that simple! We pour the marinade all over the cod. The secret is to store it in the fridge for up to 3 days!
This really allows the flavor to penetrate the cod really nicely. However, if you don’t have as much time, we’ve tried making this cod after a few hours, and it is still flakey, tender and flavorful.
Black Cod/Sablefish/Butterfish: Black cod has the most amazing oils, making this cut of fish so insanely tender and flakey. We are cutting black cod fillets in bite-sized pieces here. You can substitute black cod for other fish like salmon, halibut, or chilean sea bass as well.
Butter Lettuce: We love the crunch from the butter lettuce, and the sweet, savory cod, is just so a match made in heaven. It really balances out any sweetness from the cod, and provides a nice crunch. At Nobu, they will also top their black cod lettuce cups with crispy phyllo strips, but that’s totally optional.
Instructions to make this miso marinated black cod
Make your miso marinade
In a small saucepan on low heat, bring sake and mirin to a gentle simmer, about 4 to 5 minutes. Remove from the heat, and add in your miso paste and sugar. Whisk well to dissolve, your miso mixture should have a nice velvety consistency, with no clumps from the miso. Let your mixture cool.
Marinate your cod
Add your bite-sized cubed cod into a shallow baking dish, or bowl, and once cooled, pour over your miso mixture on the cod. Toss to combine to make sure your cod is being covered in the mixture. Cover with plastic wrap and transfer in the refrigerator to marinate for at least 4 hours, but up to 3 days to marinate.
When ready to cook, transfer your marinated cod, shaking off any excess of the miso mixture (but not patting off what’s already stuck on there!), to a baking sheet lined with parchment paper.
Broil on high
Transfer to the oven on the top rack and broil on high for 8 to 10 minutes, flipping halfway, until your cod is fully cooked and charred on top. Keep an eye on this to ensure nothing burns.
Assemble on your lettuce cups
Remove from the oven and carefully scoop (with a fish spatula, or spoon) the cod pieces and transfer to your butter lettuce cups, about 1 to 2 pieces per lettuce cup. Carefully, since they will easily flake! Top with your crispy phyllo dough strips (optional) and serve.
Check out the below appetizer recipes for more inspiration!
- Roasted Garlic and Herb Yogurt Dip
- Rosemary White Bean Dip with Crispy Garlic
- Old Bay Brown Butter Buffalo Grilled Wings
- Whipped Brie Cheese
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Miso Black Cod Lettuce Cups
Ingredients
Instructions
- In a small saucepan on low heat, bring sake and mirin to a gentle simmer, about 4 to 5 minutes. Remove from the heat, and add in your miso paste and sugar. Whisk well to dissolve, your miso mixture should have a nice velvety consistency, with no clumps from the miso. Let your mixture cool.
- Add your bite-sized cubed cod into a shallow baking dish, or bowl, and once cooled, pour over your miso mixture on the cod. Toss to combine to make sure your cod is being covered in the mixture. Cover with plastic wrap and transfer in the refrigerator to marinate for at least 4 hours, but up to 3 days to marinate.
- When ready to cook, transfer your marinated cod, gently shaking off any excess of the miso mixture (but not patting off what’s already stuck on there!), to a baking sheet lined with parchment paper.
- Transfer to the oven on the top rack and broil on high for 8 to 10 minutes, flipping halfway, until your cod is fully cooked and charred on top. Keep an eye on this to ensure nothing burns.
- Remove from the oven and carefully scoop (with a fish spatula, or spoon) the cod pieces and transfer to your butter lettuce cups, about 1 to 2 pieces per lettuce cup. Top with your crispy phyllo dough strips (optional) and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
