By Sharon123 on December 05, 2005
Photo by kiwidutch
Photo by kiwidutch
"The China Grill has been a Miami Beach hot spot ever since it opened in 1995. It offers funky "World Fusion" cuisine! This recipe came from them via the South Beach Diet Cookbook. I hope you enjoy it! It says this is phase 3."
Serving Size: 1 (482 g)
Servings Per Recipe: 4
"I just made the salmon part of this recipe. I don't quite know what I expected from this recipe, I certainly did have high expectations considering I loved the look of the ingredients. I used plenty of fresh ginger and heaped on the topping.. somehow it just didn't taste as I expected it would in the end. the ginger was there, but harder and less mellow than I expected, ditto the scallion and the vinegar tastes. I had hoped that they would have been more blended. Please see my rating system: I would have made this a "no star"rating simply because maybe the addition of the vegetables would have changed the outcome completely but somehow I can't seem to get the "no star"option. Apologies for that. Made for Zaar World Tour 2008. Thanks !"
"This was a nice dish. I blended the sauces and prepped the veggies earlier in the day, so it came together rather quickly. The barbeque sauce was good, and I took the advice of the previous reviewer and doubled the Chinese mustard sauce (adding more than a couple of dashes of mustard powder)--we really enjoyed it, and I was glad I had made extra. The vegetables seemed to be missing something, though--I really thought they needed more seasoning of some sort. I added just a splash of wine, as there was really not much to deglaze in the bottom of the pan, the veggies were starting to overcook, and I didn't want the wine to take over the flavor. All in all, a nice dish--thanks for posting!"
"This met with Dh's complete approval. It appears to be a lot more hassle to make than it really is. I altered the vegetable portion of the recipe somewhat by using Lennie's Cabbage for Those Who Dislike Cabbage #18816. The altered barbecue sauce was perfect and the Chinese mustard sauce ought to be doubled-it's that good."