Comments on: Crispy Scallion Ginger Salmon

By: Dee

Dee — Fri, 08 Aug 2025 17:18:05 +0000

I stumbled upon the Woks of Life today through the steamed rice recipe and I am a fan already.

I tried this scallions and ginger recipe for lunch because I had all the ingredients available and it looks like a good recipe for a day when you’re down with cold. I wasn’t disappointed.

Next on my list is the stir fried lettuce.

By: Kaitlin

Kaitlin — Wed, 02 Jul 2025 19:29:40 +0000

In reply to Kate. Thank you so much, Kate! This is so great to hear! I love this unfolding of events :)

By: Kate

Kate — Wed, 04 Jun 2025 00:56:48 +0000

Absolutely delicious. I am so glad i signed up for this email recipes. Have enjoyed so many that you have sent. Foir Christmas my friend bought a wok for her boyfriend and the utensils to go with the wok. I said let me buy him a cookbook. So I ordered your cookbook and looked it over when it arrived. I was hooked because I love real Chinese food, which is hard to find these days where I live.

By: Kaitlin

Kaitlin — Wed, 28 May 2025 02:19:07 +0000

In reply to Jack. Thank you so much, Jack! That's a fair point re: the cilantro! I suspect we intended a loosely packed "cup". This was before we instituted even more standardized and disciplined ways of measuring ingredients by weight!

By: Jack

Jack — Tue, 06 May 2025 01:06:14 +0000

This is a great recipe, thank you for sharing. The ginger and cilantro brighten up the fatty salmon. Almost as good a recipe as the hongshao style salmon ;)

As written, the 1/2 cup of cilantro was too much. It appears your photos also might not use the entire 1/2 cup of cilantro, but perhaps I’m wrong. I used about 1/4 cup and this was already an abundance.

By: Kaitlin

Kaitlin — Fri, 22 Nov 2024 04:30:53 +0000

In reply to Amanda W.. Hi Amanda, thank you so much! It's great with pretty much any kind of fish!

By: Kaitlin

Kaitlin — Fri, 22 Nov 2024 04:30:08 +0000

In reply to Peter. Thank you, Peter! Sorry I missed your comment back in the summer!

By: N R

N R — Thu, 17 Oct 2024 16:14:06 +0000

In reply to Rachel W.

Sorry for late reply, but if you are still looking, you might try searching for an “oval comal” – they come in different materials, though the one in the pictures looks like it might be well-seasoned carbon steel, at a guess?

By: Amanda W.

Amanda W. — Thu, 03 Oct 2024 22:56:57 +0000

We made this with red snapper tonight and it was outstanding! I swapped out one tablespoon of light soy sauce for a tablespoon of dark mushroom soy sauce. Fantastic!

By: Peter

Peter — Tue, 16 Jul 2024 06:19:10 +0000

Great when you get the skin nice and crisp but still pretty good even if you don’t.
Thanks for the great recipes