Reviewed: Nov. 8, 2009

Excellent. So easy to make and so flavorful too. Everyone in my family ages 12 months to 33 yrs LOVED it. Will make again.

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mylamybabies

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Reviewed: Oct. 12, 2009

Heyo!

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Chef Adam

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Reviewed: Oct. 7, 2009

Beautiful recipe with any fish!!!

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BEADPM

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Reviewed: Sep. 24, 2009

My family loved this!! I followed another reviewers advice and put my ceramic dish into a large covered skillet with water since I did not have a steamer. I also used two different types of sesame oil since I did not have peanut oil on hand. And I used regular onions in place of green onions. Even so, this dish was awesome!! It was quick and easy. Next time I will try to have the right things on hand to see if it tastes even better.

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cbprseven

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Reviewed: Sep. 12, 2009

This was great. Instead of pouring heated oil over the fish at the end, I mixed it with the soy sauce warmed it (not to the point that it smoked) and poured it on once the fish was cooked. I hate it when oil splatters and this avoided that mess.

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Anne C.

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Reviewed: Jul. 18, 2009

Hmmm, I think I am the lone dissenter here, but I just thought this was ok. It was way to light for my taste. Thanks for sharing I have been wanting to try this for a long time. I think I will stick with my favorite halibut recipe from this site.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 12, 2009

A very easy and delicious way to prepare almost any fish. I had never steamed fish before and wow - it was very moist and so flavorful. For me, the peanut oil seemed unnecessary so I used only the sesame oil and only regular (low sodium) soy. This will become a staple for us! Thanks!

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Lisa L

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

A very tasty, easy-to-prepare dish with a knockout presentation.I served this on a bed of savoy cabbage and got raves.

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GuitarChef

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Reviewed: Feb. 14, 2009

A surprise hit with my two finicky sons and husband. Very simple and easy to do.

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foxyloxy

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Reviewed: Feb. 13, 2009

YUM!!! We tried something new for the Chinese New Year and it's now a favorite of ours. I left out the peanut oil because I didn't have it and it's still great!

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Mich

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Reviewed: Jan. 28, 2009

This dish came out perfectly! I followed the recipe but used striped bass as I like a lighter fish. This was a hit at our Chinese New Year party this year. Will definitely do this again!

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manaoin

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

My husband licked his plate clean...literally. Did not change a thing (except how I steamed it without a steamer using various items found around the house. Will definately make it again!

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Dory C.

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Mound, Minnesota, USA

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Reviewed: Sep. 26, 2008

This is so easy to make and tastes delicious. I didn't use the peanut oil due to food allergies - I just used more seasame oil. I wouldn't change a thing with this recipe. What a healthy, simple, quick dish. Even my picky 5 yr old devoured it and asked for 2nds. My 4 yr old who proclaimed he only will eat salmon also couldn't get enough and said, "I guess I like halibut, too." For busy moms who are looking for a fresh, healthy, quick meal - put this one in your recipe box!

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LosGatosMama

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Reviewed: Aug. 10, 2008

This was my most successful fish dish ever. And I tried it for the first time with company, who raved. I didn't have a steamer large enough to handle servings for 6. So, I improvised with a large, deep frying pan with 3" water, an ovenproof ramekin in the center to support a Pyrex dish containing the fish and ginger above the water, and covering all with a lid. This worked pretty well. Fish was very tasty and juicy.

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