A lovely and easy fish recipe, which I made as instructed with one small exception. For the hot chili paste condiment, which I felt would be far too spicy for my family's palate, I used a only teaspoon or two and mixed it with a couple of tablespoons of sweet chili sause (like you would use for spring rolls). I topped the finished dish with this, which provided a nice contrast to the salty marinade. BTW, I did not find the dish too salty but did take note not to salt the rice. The jasmine variety of rice is an important detail. Served this with a side of maple glazed baby carrots. Happy meals!
Made this for the 2nd time tonight. Again, it was a hit. This time I used snapper, fresh from the Gulf. The sauce isn't salty but I do cut way back, or even eliminate, the salt in the rice. Also, this is a very easy dish to make and cooks fast, making it great on hot southern summer evenings,
This recipe is absolutely phenomenal. I made it exactly according to the recipe, and couldn't be happier with the result. It wasn't too salty at all, and the fish was tender and flavorful. The scallions added a nice color and delicate onion flavor to the dish. This recipe is a keeper, and I'll most definitely be making it again soon.
This was excellent, though quite salty with both black bean garlic sauce and soy - be sure your fish is actual weighed amount, or hold back a bit of the marinade when you cook the fish (you can always add more). Addition of some red bell pepper strips along with the scallions gave it a little sweetness to offset the salt and pungent flavors, and the bright color was lovely too. Served along with seared baby bok choy with shiitakes, scallions, ginger and garlic. We'll definitely make this again; it was scrumptious!