Reviewed: May 22, 2006

This is a fantastic recipe, even if you leave out the shiso leaves. No idea where to find such things - perhaps an asian market? Oh well.

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Lindsay

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: May 16, 2006

Very good recipe. I used it with tuna because I couldn't get fresh mahi and it was very tasty. Make sure you season the fish with salt and that will bring out more of the sesame flavor from the seeds. I could not find shiso so I used thai basil and it came out very good. I'll try the shiso if I can find it.

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jimmy d

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Reviewed: May 9, 2006

I fixed this for a Hawaiian theme Mothers Day dinner at church. Over all everyone who dared to try it liked it. It reminded me much of my mothers Japanese egg roll dip. I did modify the recipe a little, adding a tablespoon of honey (it tasted a little bitter), I used 1/2 tsp mint and 1/2 tsp basil as per another review in stead of the shiso, white sesame seeds only, and tilapia filets. I can only imagine how this recipe would taste with the correct ingredients had I had access to them. My husband and the other husbands serving us thought that it was quite good also (cold). I will make this again for my family only with mahi mahi, since mahi mahi for four is not quite as pricey as for 24.

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beannay

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Apr. 23, 2006

I have been wanting to try this for ages. We don't really like seafood so I used chicken instead. The sesame crust didn't have a lot of flavour but the sauce was very nice. Used a little Mint & Basil instead of the Shiso and added half a teaspoon of white sugar.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 1, 2006

Amazing! This is one of the best fish dishes I have made. The sauce was labor intensive, but can be made in advance and just warmed on the stove. My sauce was a little too thin, so next time I will have to reduce more or add a thickener. But the flavor was fantastic. I used basil instead of shiso, but next time will just omit it and add more wasabi as per another poster's suggestion (I only added a tiny bit, next time will add at least a tsp). Don't skimp on the ginger in the sauce either. We liked it so much, we're making it again with tuna tomorrow. Serve with steamed green beans sauteed with yellow bell pepper and toasted sesame seeds. Perfect!

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Delilah

Cooking Level: Expert

Home Town: Satellite Beach, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 3, 2006

My picky boyfriend loved it!!! To make it a little lighter, I omitted the heavy cream and only used about 1/4 of butter called for. It was still really good with wonderful flavors!

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EMIHOKUMEN

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Reviewed: Feb. 17, 2006

This is a great recipe. It is fairly easy, and turns out fantastic, literally something you would get in a nice restaurant. The ginger butter sauce was also a perfect complement to the light flavored fish. This is definitely a dish we will be making regularly.

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SPBATLIVALA

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Reviewed: Feb. 3, 2006

Made this with orange roughy, and my parents really seemed to like it. I thought that the sauce was really lemony (even with only 1/2 of a large lemon) and way too salty (and I did not add the extra kosher salt), but they thought it was a lovely complement to the fish. I thought it was quite a bt of work - I probably will not make this again.

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SARAHWILKERSON

Cooking Level: Expert

Home Town: Roscoe, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 24, 2006

it was rather bland, i didn't make the ginger butter sauce but i dipped it in teriaki

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Jan. 13, 2006

Absolutely delicious! Though I couldn't find the shiso, I decided to use basil, and it really fit well with the recipe. I've cooked it for 3 people and then for 6, I've always gotten rave reviews!!!

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Maysweetie

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Reviewed: Nov. 26, 2005

Absolutely delicious. Sauce is also great on Ahi tuna and - you wouldn't believe it - pork tenderloin! You may also try adding a 1 tsp wasabi paste to the sauce into the blender and use less soy sauce (we try to use less salt in our food).

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Elisabeth W.

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Reviewed: Oct. 25, 2005

If there were more stars offered, this recipe would get them. It is FANTASTIC! The sauce is out of this world good! I didn't use mahi mahi becuase it wasn't fresh, so I used orange roughy. I too was unable to find shiso leaves. I served the fish on a bed of jasmine rice (Allrecipe.com recipe) for a dinner party and everyone raved about it. This is my new favorite fish recipe.

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Judi-I

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Reviewed: Oct. 24, 2005

Amazing! I made this for a dinner party last night. This morning, the emails are flying around about how amazing it was. The friends who were unable to attend last nights dinner party are begging for a repeat. The friend that did attend last nights dinner party are begging to be invited to the repeat. I was unable to find the shiso leaves, but as others did, I substitued fresh basil and mint. I used halibut as opposed to Mahi-mahi. It was cooked to a nice medium-rare to medium and was melt in your mouth good. I served this with Miso soup, sticky rice, and sauted green beans. Thank you for the recipe... My friends now think that I'm a much better cook than I really am! :-)

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Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Aug. 7, 2005

Stellar. I did not have shiso, so I substituted four large fresh basil leaves and a few mint leaves. Also olive oil rather than canola oil. Probably the best fish dish I have prepared.

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Joey R

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Reviewed: Jun. 21, 2005

I loved it; my three-year-old loved it; my picky husband thought it was okay. I substituted salmon, and to cut some of the calories, used 2% milk instead of cream and only half the butter. The sauce was a little thin but tasty. The milk started to curdle a little when I added it to the shallot/lemon mixture, but the blender whirled it all together nicely in the end.

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Scriptchick

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Reviewed: Apr. 10, 2005

Excellent recipe which I have used with Mahi Mahi and Salmon. The butter sauce was excellent despite not being able to locate the Shiso in Oklahoma.

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Gina

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Reviewed: Mar. 4, 2005

WOW!!! OMG! This is BY FAR the best fish I've ever had! The sauce was the best part - Dee-Lish! I use 2 TBSP+ of ginger for the sauce. Also, make sure the lemon you use is a large one. I usually make this with seared tuna steaks, brushed with sesame oil then salt & peppered. All my friends have had this recipe and beg for me to make it! Thanks for the great recipe! :)

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SKYGRETCH

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Reviewed: Oct. 19, 2004

Better than any restaruant can do!!!! This recipie rocks and is easy to do. I sought out and bought the Shiso, and could not really taste it - so don't worry if you can't find it. I also found that I needed to cook the fish in the oven a bit longer than suggested to get it cooked all the way through. You owe it to yourself to try this~!!

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MDROUILL

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Reviewed: Oct. 19, 2004

I live in Japan and haven't been able to find even a translation for mahi mahi, much less mahi mahi itself. I used swordfish steaks with the recipe scaled for 2. It was excellent, though a I would recommend increasing the wine, cream and butter a little to make more sauce. I juiced a lemon, but next time will probably just use lemon juice to cut down on hassle.

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IBNSHISHA

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

Living In: Tsu, Mie, Japan

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Reviewed: Oct. 18, 2004

I have made this recipie several times with all different type of fish and my husband and I love it every time. A+ recipie! I will cook it over and over!

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