This Asian-themed sauce is a great topping for any ocean-going fish. Serve it with a side of steamed rice and some sauted bok choy.
One of our favorites - we like to double the sauce b/c we pour it over our broccoli. That said, I've found it a cinch to multiply all the sauce ingredients by 6 (thus using up most of the black bean sauce that I would otherwise waste). I then use 1/3 of the sauce for dinner, and divide the remaining sauce into 2 freezer bags and freeze them. Then the next two times I make this meal, all I have to do is thaw and warm the sauce in the microwave while I cook the fish. - 30 Dec 2008 (Review from Allrecipes USA and Canada)
This really was a nice dish and a refreshing and unusual departure from what Hubs and I might typically eat. A wonderful blend of ingredients that came together to make a delicious drizzling sauce - dark, rich and a little sweet. A little is nice, more would ruin the dish. I liked the cilantro to finish but Hubs could have done without. I baked the fish at 400 degrees until the fish was cooked through; for my thick halibut filets that took about 15 minutes. I served this with "Sesame Udon Noodles," recipe also from this site and they complemented each other well. - 09 May 2011 (Review from Allrecipes USA and Canada)
Wow,this was great! What a wonderful sauce. Next time I will serve with rice so that we get every drop. Thanks Kathryn for sharing an easy and healthy recipe. - 23 Feb 2007 (Review from Allrecipes USA and Canada)