Have a fantastic 2017, everyone!

As usual, we partied hard this year. Our theme for the New Year dinner is traveling across Asia and a little detour to Europe for dessert and tea 🙂

• Vietnamese purple cabbage salad with shrimp crackers
• Thai-style mussels
• Japanese black cod, served with sesame leaves tempura and spinach gomaae (recipe below)
• Mix berry fill millefeuille from Jamie Oliver, which turns out to be a disaster. Arg!
• Chocolate macarons

Black cod with miso

(Adapted from Use Real Butter)

For 8 servings

6 tbs mirin
6 tbs sake
1 cup white miso paste
10 tbs sugar
about 3 lbs skin-on cod fillets
Canola oil

1. In a small saucepan, boil mirin and sake.
2. Add miso paste, and mix until combined.
3. Add sugar, and mix until dissolved.
4. Pour marinate mixture into a baking dish, and let cool completely.
5. Place cod fillets on baking dish, coat each piece with miso marinate.
6. Cover and refrigerate for at least 24 hours, preferably 2-3 days.
7. Preheat oven to 400 F.
8. Drain fish from marinate.
9. Heat oil in a skillet, sear cod fillets on both sides.
10. Bake for 10 minutes.
11. Serve immediately.