A new take using our Cobia Taco Strips - Miso Cured Cobia Lettuce Wraps with Nuac Cham, Pickled Red Onion and Fresno Chili. Courtesy of Chef Brad Kilgore & Open Blue.

Miso Cured Cobia Lettuce Wraps

Name: Miso Cured Cobia Lettuce Wraps
Yield: 2
Ingredients: 8oz Cobia Strips; 1 cup Red Miso Paste; ¼ cup Orange Juice; ¼ cup Lemon Juice; 2 tbsp Mirin; ½ cup Chiffonade Cilantro; 1/2 cup Fish Sauce; ¼ cup Tamari Soy Sauce; 2 tbsp Filtered Water; 2 tbsp Rice Wine Vinegar; 2 tbsp Grated Ginger; 2 tbsp Pickling Liquid (from pickled red onions); 1 cup Rice Wine Vinegar; ⅓ cup Water; ¼ cup Sugar; 1 tbsp Salt; 1 ea Julienne Red Onion; 1 ea Fresno Chili (sliced thin in rings and seeds removed); Butter Lettuce Cups; Crispy Shallots; Cilantro Sprouts

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Servings

A new take using our Cobia Taco Strips -Miso Cured Cobia Lettuce Wraps with Nuac Cham, Pickled Red Onion and Fresno Chili. Courtesy of Chef Brad Kilgore & Open Blue.

Ingredients

8oz Cobia Strips

Citrus Miso Cure

1 cup Red Miso Paste
¼ cup Orange Juice
¼ cup Lemon Juice
2 tbsp Mirin

Nuac Cham

½ cup Chiffonade Cilantro
1/2 cup Fish Sauce
¼ cup Tamari Soy Sauce
2 tbsp Filtered Water
2 tbsp Rice Wine Vinegar
2 tbsp Grated Ginger
2 tbsp Pickling Liquid (from pickled red onions)

Pickled Red Onions and Fresno Chilies

1 cup Rice Wine Vinegar
⅓ cup Water
¼ cup Sugar
1 tbsp Salt
1 ea Julienne Red Onion
1 ea Fresno Chili (sliced thin in rings and seeds removed)

Finishes/Garnish

Butter Lettuce Cups
Crispy Shallots
Cilantro Sprouts

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Directions

For the cure: Mix all ingredients together well. Rub onto to Cobia Strips before cooking and up to 1hr before.
For the Pickled Red Onions & Fresno Chilis: Bring all ingredients except the onions and chili to a boil, pour over the onions and chili while hot.
Assemble and garnish your lettuce wraps as desired and enjoy!