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.
Sake, mirin, white miso paste, white granulated sugar, skinless black cod, butter lettuce, phyllo dough strips.
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.
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.
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.