Miso Black Cod Lettuce Cups

5 from 2 votes

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Miso Black Cod Lettuce Cups

Miso Black Cod Lettuce Cups

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.

Miso Black Cod Lettuce Cups

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.

Miso Black Cod Lettuce Cups

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.

Miso Black Cod Lettuce Cups

Check out the below appetizer recipes for more inspiration!

If you do make this Miso Black Cod Lettuce Cups recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Miso Black Cod Lettuce Cups
5 from 2 votes

Miso Black Cod Lettuce Cups

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.
Prep: 5 minutes
Cook: 10 minutes
Marinating Time: 4 hours
Total: 4 hours 15 minutes
Servings: 4

Ingredients 

  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup white miso paste
  • 1/4 cup white granulated sugar
  • 1 pound skinless black cod, pin bones removed, cut into 1-inch bite-sized pieces
  • 1 large head of butter lettuce, leaves separated
  • Crispy phyllo dough strips, optional for topping

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.
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