Reviewed: Aug. 17, 2010

The fish needs to be cooked longer than indicated for the first frying, otherwise the fish isn't done and won't flake. I breaded with flour. Then in another pan, I added all the sauce stuff and then transferred the fish into there (where again I cooked it longer). Overall pretty good.

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5 users found this review helpful

Reviewer:

Carrie

Reviewed: Aug. 15, 2010

Like Chinese BBQ. Even the kids like this one. I used walleye instead of cod and tomato paste instead of canned tomato sauce. I served with White and Wild Rice Pilaf. Num.

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4 users found this review helpful

Reviewer:

kmama

Reviewed: Aug. 15, 2010

Very good. Used Ocean Perch because it was fresh. Doubled the ketchup/tomato sauce, and added a tablespoon of Dijon mustard to cut the sweetness a bit. No salt needed. Hoisin,soy sauce are both salty. Taste like BBQ fish!

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3 users found this review helpful

Reviewer:

FLMCKEE

Cooking Level: Expert

Home Town: Sandwich, Illinois, USA

Living In: Lutz, Florida, USA

Reviewed: Apr. 9, 2010

Omit the salt and it's perfect! I also used ketchup instead of tomato sauce to avoid opening an entire can and it came out great. Very flavorful and perfect served over rice with a side of steamed asparagus.

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8 users found this review helpful

Reviewer:

NewMomofOne

Reviewed: Sep. 3, 2009

EXCELLENT!!! I used a fresh whole red snapper and can't wait to do this recipe again. My mom made her creole sauce she always makes for fried fish but this time nobody even looked at it. She even took my printed recipe to make some shrimps with it, we loved it. I was even goin to take some pics to post but...

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6 users found this review helpful

Reviewer:

pujimonchi

Reviewed: Apr. 15, 2009

I made this as written, and thought the sauce was super sour and strong-tasting. I diluted it down a bit with low sodium chicken broth, but it was still really salty and overwhelming. I don't really understand the whole "twice fried" thing tbh. It didn't add anything to the fish at all. Anyway, this turned out ok but not amazing. There are better ways to cook cod imo. Thanks anyway!

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2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 29, 2009

I cooked this last night and it was really lovely. I only tweaked the recipe by useing low salt soy sauce as my husband is diabetic and I was not sure what the tomato sauce was as I think our tomato sauce in australia is like your ketchup so I used that as I was not sure what you meant is it what we would call tomato paste? Cheers

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3 users found this review helpful

Reviewer:

groovyvirgochick

Reviewed: Mar. 24, 2009

Good dish, but rather bland for using Hoisin sauce. Fish tasted very mild.

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2 users found this review helpful

Reviewer:

CLIFFORD BOREN

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 15, 2008

I gave this a 4 star rating only because I would not serve this to guests but liked it myself. I got mixed reviews from two other family members, one liked it and one didn't. The sauce is a bit on the strong side. The changes I made were 1T of ketchup instead of tomato sauce as I didn't want to open up a can for 1T and I used 1/2 tsp salt. I served it with fried rice.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Sep. 9, 2008

The sauce was really excellent! Very flavorful. I did leave the salt out of the sauce, but I also coated the fish in cornstarch seasoned with salt and pepper before frying, so that added most of the salt back. I made this recipe with some other Chinese-ish dishes, and this one was my favorite, hands down. I will definitely make this again.

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4 users found this review helpful