What a great recipe! The only change I made was adding about a teaspoon of wasabi paste, which gave it a great punch. Have also used it as a dressing for a napa cabbage salad by reducing the amount of olive oil - it's equally wonderful. Thanks!!!
I used this for 3 6 oz. salmon fillets, and it is delicious. I didn't change the sauce amounts and that was just right for my salmon. I did add 2 TBS of honey to the sauce though and grated 1/2 lime zest over the fish. I loved the idea of matchstick scallions so much, I didn't mix them into the sauce - I just layed them nicely over each fillet and it made a lovely presentation. Thanks for posting!
Fantastic recipe! Quick, beautiful and worthy of a fine restaurant. I substituted garlic for shallots since I didn't have any on hand. I Cannot recommend this recipe highly enough!
Thank you for this lovely recipe. It was my first time cooking and eating sea bass. I truly enjoyed this buttery and dense fish! I followed your recipe and only skipped the olive oil. It was so tasty and I loved especially that all the flavors didn't cover up the fish, but only enhanced it. I did not cut my fish into sections, but left the filets thick, so it cooked a bit longer, 13-15 minutes. Thank you again!
Excellent. This was such a simple easy-to- follow recipe that it was hard to believe how delicious the fish tasted. It came out of the oven looking like it had been prepared in a restaurant! I will be using this recipe again.
Yummy fish recipe! I used Deep Sea Perch for the fish. The soy, ginger and lime worked so well together. We'll definitely have this again. Thanks for posting! Made for PAC Fall 2008.
I made this with mahi mahi and it was delicious. I grated the scallions and ginger and that worked well. I used bottled lime juice instead of fresh, and it all came together well. My family really enjoyed this, and i will definately make it again. Thank you!