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This sauce is excellent on fish! Lots of flavor, and I just love the spicy zing!!! I added some more soy sauce (maybe 2-3 T?) in step 4 to cut the tomato taste a bit and give it that Oriental flavor I'm used to. Just my own preference. I also substituted tilapia fillets, which worked out nicely. I'm keeping my eyes open for a sale on those snapper fillets, though!

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yogi April 08, 2003

Brilliant. Did not use the chilli bean and roasted the whole snapper in the oven for 30 mins. We then added the sauce with fish for 5 min more mins in the oven and it turned out wonderfully.

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vincentgo January 10, 2009

This sauce was very tasty. My bean sauce was oriental "black bean garlic sauce". Did add a little more sugar than called for (to taste) as the vinegar was quite strong. I think overall though, will use a different fish type next time. Snapper tends to be very fishy in flavor, which I thought would be cut by the sauce, but it wasn't. Will use recipe again with sole, tillapia or mahi-mahi next time.

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EppiRN March 17, 2010

Great recipe. I made a large fish for Chinese New Year and had the enough left to take to work and share. I had several requests for this recipe and they all loved it. Thanks for posting.

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K & c February 24, 2007

Outstanding recipe. It works well on every fish I've tried it on, except salmon and tuna. I prefer whole fish (see photo). I've used this recipe on bluefish, sea bass, striped bass, talapia, and red snapper. We love spicy so I add a bit more Chili bean sauce and delete the corn starch. Prep time is fast and effortless.

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Imwatchin September 27, 2005

This is a good recipe for snapper. The only thing I found was the sauce was a touch acidic. I wonder if the vinegar is needed at all, or perhaps a bit more sugar would help mellow the sauce. Nice mix of flavours and a beautifully coloured sauce.

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Sackville July 18, 2004
Whole Red Snapper in Szechuan Hot Sauce