Spicy Gluten-Free Black Pepper Cod Lettuce Wraps

Spice things up with these spicy lettuce wraps featuring our Gluten-Free Black Pepper Cod.

Servings: 2

Ingredients:

2 pieces Toppits Gluten-Free Black Pepper Cod
 1 head Boston Bibb lettuce, separated
 1 cup pickled daikon
 1 cup pickled carrots
 1 tsp Sriracha
 1 tbsp Gochujang
 1 cup Kewpie Mayonnaise
 1 lemon
 Salt and pepper

Instructions:

  1. Bake the Black Pepper Cod on a baking sheet lined with parchment paper at 380°F for 20 minutes (flipping half way) or until golden brown and flesh is white.

  2. Combine the sriracha, gochujang paste, and kewpie mayonnaise in a bowl. Season to taste and set aside.

  3. When serving, slice fish into 2 cm thick pieces and place on top of lettuce leaves, drizzle with sauce, top with pickled veg and squeeze of lemon juice.