Reviewed: Nov. 28, 2012

This will be added to our monthly menu. All members of the family LOVED it! I didn't have any black bean sauce or black beans, so I left that out, but no substitutions other than that. Served with Sesame Udon noodles and it was a great complement.

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Reviewer:

PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

Reviewed: Sep. 2, 2012

Wow! It's a wow! I bought fresh Monchong (in Hawaii), used this Asian glaze recipe -- it's as good as they serve at Roy Yamaguchi's! Of course, right off the grill by the beach doesn't hurt, either......Simple ingrediants that I can leave on the shelf, simple preparation, great balance of flavors that compliment whatever firm firsh you are grilling. It's going in my book of favorites!

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Reviewer:

Sherrie Cumming

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Aug. 21, 2012

sauce was awesome,the ony thin i tried it with ling cod,i found out im not a fan of it,but ill deffently try again

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Reviewer:

monica

Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

This was excellent! My family enjoyed as well as myself! I recommend this recipe! I didn't have shallots on hand but I used finely choppped onions instead. And I also doubled the sauce.

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6 users found this review helpful

Reviewer:

twinmom

Home Town: Camarillo, California, USA

Reviewed: Feb. 26, 2012

Delish!! Couldn't find black bean sauce so I used black bean dip... it worked!

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Reviewer:

Bethany

Reviewed: Feb. 11, 2012

Used salmon as I didn't have halibut. Used ginger oil as I didn't have sesame oil. Made two fillets. The sauce was enough for the two. Made the sauce first. Put aside to keep warm and used the same oven proof saute pan to pan seared the salmon for three minutes and then finished in a 450 degree oven for about 8 minutes. Served with leftover dirty rice and sweet potato rings coated with olive oil and brown sugar. Cooked in 450 degree oven for 15 minutes before adding the salmon. Yum. All kinds of potential dishes from this sauce. Thanks!

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Reviewer:

cookingjoy

Home Town: Idaho Falls, Idaho, USA

Reviewed: Feb. 9, 2012

The whole family loved this, thank you. Excellent with sticky rice.

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Reviewer:

HPYCMPR

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Reviewed: Jan. 23, 2012

I've been making this for years. Tonight I discovered I was out of mirin. I (googled it &) used apple juice. The taste was only slightly different, and it was still delicious! We LOVE this recipe!

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3 users found this review helpful

Reviewer:

tabarita

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Sep. 2, 2011

This is the best sauce. I made white rice and put it over the rice and the fish. It was great we will make it a lot.

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Reviewer:

LCP413

Cooking Level: Intermediate

Home Town: Kensett, Iowa, USA

Living In: Nora Springs, Iowa, USA

Reviewed: Jul. 30, 2011

Absolutely delicious! The flavors were sweet, Asian, yummy. Think of teriyaki, but then take in a slightly different direction. Very nice. The great thing is that it works with a number of different fish: Halibut, Cod, Salmon, etc. Serve with rice to soak up that delicious sauce.

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4 users found this review helpful