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Quick dinner, excellent flavors. I did triple my sauce to serve over the rice. <br/>Thank you .

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Patty C. March 26, 2014

wonderful dish! i did add some thinly sliced Serrano chilies for a little heat came out delish

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dhuynh May 11, 2012

Lovely fish dish. It reminds me of Moo Goo Gai Pan only prepared with fish instead of chicken. I ordinarily prefer spicy Szechuan type dishes but this mild recipe lets fresh ingredients shine. I thoroughly enjoyed it. Thanks Jen!

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Pot Scrubber October 16, 2008

This was a lovely seafood stir fry. Once the prep was finished it was ready in a snap. I followed the recipe exactly, but will likely add a little more of the soy sauce, rice vinegar and sesame oil to pick up the flavor a bit in the future, and also a few more mushrooms - because I like them!

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PanNan October 05, 2008

Wow, is this ever delicious! It is mild, but don't confuse that with bland - it has great flavor. I halved the salt, tripled the mushrooms, and used a teaspoon each of the soy and vinegar. I loved the fish and the method in this, and the flavors were nicely balanced. I decreased the fish to half a pound (but kept the rest the same) and it was perfect for 2 people.

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Maito September 18, 2008

We really enjoyed this light tasting dish. I added 1 1/2 tsp soy sauce and 1 1/2 tsp rice vinegar instead of 1/2 tsp each after reading Amanda's review and it was very good. I used butterfish/black cod for this recipe. Reminded me of many Cantonese dishes with fresh tasting vegetables and seafood. Thank you Jen for posting this wonderful recipe.

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Rinshinomori September 16, 2008

Lovely subtle flavours! I really enjoyed this dish, but DH wanted a bit more mushrooms, garlic and soy. I used quite a meaty, blue-eye cod for the fish, which took the batter nicely. This made three nice, filling servings for us. Yummy! Thanks Jen!

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AmandaInOz September 12, 2008
Velveted Fish