Reviewed: Jan. 6, 2012

This recipe was okay. I did make a few changes I used allspice instead of chinese five powder & olive oil instead of canola. Bake in the oven for 20 mins cover with sauce. I did not like the taste of the sauce so I took a small pot & simmer sauce adding two tbls of brown sugar & 2 tbls of honey and another tbls of soy sauce. Add a tablespoon of cornstarch to thicken sauce. Simmer for 10 mins the sauce taste great. I cover the fish with the sauce soooo good. Served with wild rice & kale topped with bacon.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lovetocook

Reviewed: Jan. 4, 2012

I didn't particularly enjoy this recipe, but my husband liked it. i like all the ingredients but not in this blend. i might try taking out the vinger and ginger next time. i loved how the fish was so tender though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

haru1701

Reviewed: Jul. 12, 2010

We did not care for this recipe. We couldn't make out what it was.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Imelda W

Reviewed: Oct. 9, 2007

I used this recipe because I had orange roughy on hand, and it seemed simple enough for me to tackle. I was pleasantly surprised at the results. I only used the ingredients I had on hand, so I neglected to add green onions, five-spice powder, red pepper flakes, and ginger. I also substituted rice vinegar for cider vinegar. Despite my many alterations to the recipe, the soy sauce and vinegar (and especially the garlic) worked wonders. I cooked it in the skillet, with water, until the fish flaked easily. The texture, taste, and appearance of the dish was great.

Was this review helpful? [ YES ]
7 users found this review helpful