Reviewed: Sep. 21, 2009

this recipe was amazing and easy

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Reviewed: Aug. 14, 2009

It is purely amazing and my girlfriend said that her grandma use to make this sauce but put catfish in it and serve it over rice. It was very very good.

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nameless301

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Reviewed: Aug. 10, 2009

This dish is wonderful - I doubled the sauce and served with white rice and vegetables.

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Annette

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Aug. 3, 2009

***THIS IS DELICIOUS*** We loved this recipe, especially the sauce. I didn't have black bean sauce so I used oyster sauce. I served the halibut over raw spinach with cherry tomatoes and the sauce over that was fabulous too. Next time, I'll double the sauce since I could see it going with so many other things, like chicken, shrimp, scallops, pork, you name it. This would be a great sauce for spring rolls too. EXCELLENT RECIPES!!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 2, 2009

This is one of those rare instances where I just DO NOT understand why this was so highly rated. I followed the recipe EXACTLY and it was just a sticky sweet sauce that tasted like something you'd get at a cheap chinese restaurant. I just don't get it. I spent about an hour collecting the ingredients and then cooking and I literally didn't eat it (literally). I blame this partly on the crappy fish (Cod and Catfish I bought at Winn Dixie) but even still....it just wasn't good. I hate to be the first negative review for this but I have to be honest here.

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JONWEEKLY

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Reviewed: Aug. 1, 2009

First review. This is an excellent recipe. We bagged the cilantro and used the green part of scallions as a topping. Multiplied the sauce and used it on both fish and sticky rice. Although our vegetable was broccoli I would use baby bok choy the next time and there will be a next time. Kudos to Kathryn for this recipe, a wonderful addition to our "heart healthy" attempts.

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DEE EBERT

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Reviewed: Jul. 2, 2009

YUM! This will be my go to for white fish now! It made several converts of my family who previously claimed not to like fish. They got seconds! I served this with quick sesame green beans (adding shiitake mushrooms after reading SunnyByrd's review), lime cilantro rice, and mango lassi II all from this site. The sauce on this is so easy to throw together, delicious, and light tasting. It's also very versatile. I always have the best intentions of making a recipe "as written" but I couldn't find the rice wine and I realized I was out of rice vinegar last minute. I subbed pinot grigio and white wine vinegar, and it still turned out wonderful. Thank you for sharing this Kathryn!

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LMF443

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Excellent! I was afraid this was going to be too salty for me, but it turned out perfectly. I served the fish with gingered green beans and shiitakes, and sesame rice. I can see this sauce complimenting most kinds of fish, and will definitely use it again. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 5, 2009

THIS WAS WONDERFUL! Make this as stated and you will NOT be disappointed. With a pound of halibut to serve three, I doubled the sauce but had some left over (froze it for later use on anything I can think of!). It was perfect with sticky rice. I almost wish I had put just a tad more sesame oil on the fish, but how can you quibble about perfection?!

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Marianne

Cooking Level: Intermediate

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Reviewed: May 10, 2009

This dish was amazing! Halibut is my favorite fish and the sauce had such a nice flavor, just like in a restaurant. I follow the recipe exactly as is and I wouldn't change anything here. Thanks Kslago this is a keeper!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: May 4, 2009

This was hit with the whole family, even with my picky 6 year old. I sauteed the fish instead of grilling because it was raining. I doubled the amount of sauce and served it on the side dishes of rice and green beans. I'll definitely make it again, and next time I'll grill the fish.

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splan

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Reviewed: Apr. 22, 2009

Simple and easy and a great compliment to the halibut. Agree with those that say to double recipe so you can freeze some for another day!

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Beautyshi

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Reviewed: Mar. 31, 2009

Sauce is outstanding. Added about 1 1/2 tsp. asian chili sauce.

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Shell

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Reviewed: Mar. 27, 2009

I also doubled the sauce per the suggestions of some other reviews. Broiled the halibut and served with whole wheat soba noodles (sprinkled with black sesame seeds) and bok choy. Delicious!

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somaluna

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 8, 2009

Fantastic! The sauce is so good. You can use it with so many different foods. Last night I served it with fresh Red Grouper right out of the Gulf of Mexico. OMG! Had a 1 1/4 lb filet between two of us. There may be a bite or two left. Served it like the picture on the main page. Fish/Rice/Asparagus. Yummy! Had to buy all the ingredients except Black Bean Sauce. It is the Mirin that really sets it off. Mirin is a sweeten Rice Wine(Sake).Took me 2 different stores to find it but it IS the key ingredient. Thank you for the great recipe.

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Izybela

Cooking Level: Expert

Home Town: Clinton Township, Michigan, USA

Living In: Largo, Florida, USA

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Reviewed: Jan. 28, 2009

This is out of this world! Love love love it! Thank you for posting this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jan. 18, 2009

This was really delicious! I highly recommend it!

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SEY1

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

One of our favorites - we like to double the sauce b/c we pour it over our broccoli. That said, I've found it a cinch to multiply all the sauce ingredients by 6 (thus using up most of the black bean sauce that I would otherwise waste). I then use 1/3 of the sauce for dinner, and divide the remaining sauce into 2 freezer bags and freeze them. Then the next two times I make this meal, all I have to do is thaw and warm the sauce in the microwave while I cook the fish.

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Amy37

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

The sauce was out of this world. The only change I made to this recipe was to double the sauce and I am glad I did. Served it with basamti rice and spinach. This will go on regular rotation and will try it with different fish.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Aug. 18, 2008

This was a phenomenal sauce. At first I was leary because I had to buy all of the ingredients, but I am glad that I did because I will be making this again. For those who thought it was too salty, make sure you reduce the sauce enough, and you end up with a mild, sweet sauce, not a salty one.

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