Each time we've made this we've used different vegetables. Feel free to experiment!

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5 ounces red cabbage, thinly sliced (about 2 cups)
2 large bulbs bok choy, halved
2 small tomatoes, halved
Salt
4 green onions, white and green parts, cut into 3-inch lengths
4 teaspoons toasted sesame oil
4 teaspoons seasoned rice wine vinegar
4 slices lime
1 serrano chile, sliced (optional)
1 pound black cod fillet or steaks, cut into 4 equal portions
½ cup Soy Caramel Sauce (recipe follows)
4 cups cooked rice

Preheat the oven to 400° F. Line a sheet pan with aluminum foil. You’re going to make 4 separate piles on the foil. Each pile will get ½ cup cabbage, a bok choy half, a tomato half sprinkled with a little salt, and a quarter of the green onions. Drizzle each pile with 1 teaspoon sesame oil and 1 teaspoon rice wine vinegar. Top with a lime slice and sprinkle with some chile pieces. Roast the vegetables in the oven for 20 minutes, or until they are soft and lightly browned around the edges. Keep the oven on.

Remove the pan from the oven, place one piece of black cod, skin side down, on each pile, and drizzle 1 tablespoon Soy Caramel Sauce on each piece of fish. Roast for another 8 to 10 minutes or until a press of the finger reveals a sliding away, ever so gently, of the fish into the beginning of individual flakes. Serve with the rice and remaining Soy Caramel Sauce.
Serves 4.
 

Soy Carmel Sauce

2 tablespoons soy sauce
¼ cup sake
3 tablespoons mirin
1 teaspoon sugar
1 tablespoon lemon juice
¼ cup cold unsalted butter, cut into tablespoons

In a small saucepan, add the soy sauce, sake, mirin, sugar and lemon juice. Bring to a boil over high heat, then lower the heat and reduce to a simmer. Cook the sauce until it is reduced by half, 5 to 7 minutes. Turn the heat down to its lowest setting and whisk in the butter 1 tablespoon at a time, adding each only after the previous one has melted. Taste and add more lemon juice if desired.

Makes about ¼ cup.

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Printable version:

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Original recipe

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