13 Reviews of Gingered Fish

From: Derf

On Mar 25, 2005

Delicious gingered fish for Good Friday dinner, very tasty! We loved the ginger!! I used the splenda and catfish, Cooked it in a nonstick frypan, it worked just fine. The combination of soy, sherry and lemon worked beautifully for a great taste, and the sesame oil added a nice touch. Thanks for sharing a good one we will be making again.

From: ~Rita~

On Mar 26, 2005

A very light dish. I didn`t squeeze the juice, I used grated ginger but 1/2 the amount. Served on sauteed mushrooms and spinach. A wonderful low carb, quick and easy meal!

From: PaulaG

On Apr 5, 2005

This made for an interesting flavor. I thought that it would be stronger but was pleasently surprised at the nice mild flavor. I used pollock fillets and served this with grilled asparagus for a very delicious meal.

From: kiwidutch

On Jun 26, 2006

DH made this for himself since I was home late from work. He said "this is a very strange combination of flavours, but it's surprisingly tasty". He also said that next time he will use a firmer fish (he used cod) as it fell apart very easily. He knows my rating system and awarded you 4 stars Thanks !

From: Chabear01

On Jun 20, 2006

I had Cod fillets in the freezer, so made these for the Spirits Challenge in ZWT II - Asia. Although quite delicious with the cod, next time I make these I am going to try some Tilapia. Thank you for a wonderfully tasty recipe.

From: PanNan

On Nov 9, 2005

A very nice fish recipe when you want something out of the ordinary that's on the table in 30 minutes or less. The marinade flavored the fish nicely, and wasn't too strong. In fact, the predominant flavor was sesame oil, but it was also not overpowering. I used pollock fillets and freshly grated ginger (about 1/4 cup) instead of the ginger juice. I also garnished with thinly sliced lemon, which made it very attractive with the sliced scallion. Thanks for posting, toni!

From: Chef PotPie

On Jul 1, 2006

Very tasty! I'm not a big fan of fish, but I really liked this and will make it often. I used talapia which I had never tried before. It was nice and firm and not "woofy" as some fish can be. YUM! Great recipe, thanks!

From: Zuly Z

On Nov 10, 2005

Great recipe. I had 3 whole red snappers (1 1/2 pounds each), put the marinade on the top and baked the for 25 minutes at 400º. It turned out fantastic, my family was delighted. Thanks for the recipe, soo easy and tasty.

From: Karen & Angel

On Jul 2, 2007

This dish was... a little flat for us. We ate it, but without enthusiasm. I think it needs a bit more complexity, a few more ingredients, to truly be a remarkable recipe. Probably won't make this again.

From: gandle

On Sep 15, 2005