In a bowl, mix sake, mirin, soy sauce, and brown sugar until well combined. Submerge the black cod fillets in the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.

Cook the Black Cod

Preheat the oven to 400°F (200°C). Place the marinated black cod on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the fish flakes easily with a fork.

Prepare Coconut-Lime Rice Cake

Cook the Rice

Rinse jasmine rice under cold water. Combine rice, coconut milk, lime juice, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.

Form the Rice Cake

Once cooked, let the rice cool slightly. Press the rice mixture into a greased cake pan and refrigerate until firm, about 30 minutes. Cut into squares or rounds before serving.

Sauté Shiitake Mushrooms

Cook the Mushrooms

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add sliced shiitake mushrooms and soy sauce; cook until mushrooms are tender and browned, about 5-7 minutes.

Prepare Thai Chili Orange Miso Sauce

Mix the Sauce

In a small bowl, whisk together miso paste, Thai chili paste, orange juice, and honey until smooth. Set aside for serving.

Pickle the Red Onions

Make Pickled Onions

In a jar, combine thinly sliced red onion, apple cider vinegar, sugar, and salt. Stir well, cover, and let sit for at least 30 minutes before serving.

Serve

Plate the Dish

On a serving plate, place a rice cake, top with black cod, sautéed shiitake mushrooms, drizzle with Thai chili orange miso sauce, and garnish with pickled red onions.