I am giving this a three rating because the original recipe calls for way too much corn starch. You should just use half the amount required, or less. Otherwise, the taste of the recipe was great. I tripled the ingredients because I like more sauce.

Reviewed On: Jun. 30, 2009

The fish had really great flavor and will be a regular weekly meal for us. Like other reviewers, here is what I changed: Cut out salt altogether, cooked for about 25 minutes, broiled at the end to get it crispy, used something instead of butter (spray, olive oil or egg). This recipe is better than fried fish (which I love) and the fish comes out moist and flaky.

Reviewed On: Nov. 4, 2008

I really did not like this recipe. My potatoes disintegrated after cooking the soup for a while. I would suggest cutting in slightly larger pieces and not over-boiling them. There wasn't too much flavor in this dish.

Reviewed On: Sep. 18, 2008