January 22 - Executive Chef Frank Brunacci
Australia Week
Friday, January 22 through Thursday, January 28
Trump International Hotel and Tower Chicago
401 North Wabash, 16th Floor
(312) 588-8030

Sunday, January 24
Escape the Winter: Experience Australia
$35 per person, with ticket proceeds benefiting Chicago's Mercy Home for Boys and Girls

Steamed Barramundi Fillet, Ginger, Spring Onion and Soy
Serves 2

2 by 180 g skin off barramundi fillets

1 Tablespoon finely chopped ginger
2 Tablespoons sliced spring onion
2 Tablespoons chopped coriander stems
2 Tablespoons kecap manis (or dark chinese soy)
2 Tablespoons Chinese black vinegar (can substitute balsamic if unavailable)
1 Tablespoon sesame oil
1 1/2 Tablespoons light Chinese soy
1/4 teaspoon chilli oil
2 Tablespoons peanut oil
1/4 cup coriander leaves
Pinch freshly ground sichuan pepper (or white pepper) and salt

Oil the top of a bamboo steamer basket (to prevent fish sticking) and place the fish pieces in the steamer. Steam for 8-10 minutes with the lid on. Combine all the dressing ingredients in a small bowl, set aside. Remove fish and drain away any excess liquid. Heat peanut oil until smoking. Place the fish on a plate in a single layer, pour the dressing over, then carefully drizzle with hot oil. Garnish with coriander, sichuan pepper and salt. Serve with steamed rice