Beverly Kim

Opera

Location 1301 S. Wabash Avenue Chicago, IL 60605

Reservations 312.461.0161

Executive Chef Beverly Kim, a Chicago native, is an award-winning culinary school graduate of Kendall College. She has cooked for The Dining Room at The Ritz Carlton, Le Titi de Paris, Charlie Trotter’s, Prairie Grass Café and Red Light. Chef Kim furthered her Pan-Asian knowledge and palate upon studying at the Institute of Korean Royal Cuisine in Seoul and as chef de cuisine at Opera.

Opera presents modern Chinese fare within a wonderland of ambience. The dining room boasts vibrant colors mixed with metals, art and an open kitchen. A former film storage facility, Opera’s private “vaults” offer a truly unique dining experience.

Watch Beverly Kim

Crispy Rice Paper-Wrapped Cod �en-papillote� with Thai Basil Aioli

Ingredients

4 6 oz. cod filets

4 pieces Vietnamese spring roll paper

3/4 inch knob ginger, half minced and half threads

2 scallions, sliced

1 medium fresno chili

4 tablespoons brown sugar

2 teaspoons soy sauce

2 tablespoons of white miso

2 oz. of Thai basil leaves

1 clove garlic, crushed

juice of 1 lime

1 cup mayonnaise

Method

1) Preheat oven 400 F. 2) Heat brown sugar, soy, miso, half scallions and minced ginger with three tablespoons of water in pan. 3) Soften spring roll paper in hot water and lay on a wet napkin. Center cod on top, glaze with miso mixture. Scatter ginger threads, scallions, sliced fresno chilies on top. Wrap fish like an envelope. 4) Aioli—purée basil leaves and garlic with 1/2 cup oil until smooth. Add mayonnaise and purée again. Add a touch of water if needed. Finish with lime. 5) Heat nonstick skillet with oil until hot. Place the fish, glaze side down, in the pan until golden brown. Flip fish and finish cooking in oven until cooked through.

To Serve

This fish goes well with a stir-fry of vegetables—such as cherry tomatoes, asparagus, knob onions and baby potatoes. Place the crispy fish on top of sauté and garnish with the dollop of Thai basil aioli. The rice paper wrap adds crispiness without deep-frying, and the glaze and aromatics underneath the wrapper steams as the fish cooks.