The sauce was a very pleasant sweet and sour blend with some spiciness to it. Now then, the fish arrived too quickly and, as it turns out, the fillets were NOT crisp which leads me to believe that it wasn't prepared fresh to order. Susan ended up leaving mounds of soggy batter on her plate. The fillet meat was okay but nothing compared to the delightful bits we were able to scavenge from the crispy carcass. We ended up taking the carcass home with us, ostensibly to feed to our cats, but I've enjoyed nibbling on the leftovers.
T here are, of course, many other offerings.
Seared Ahi Tuna served rare with stir-fry baby bok choy, Swordfish pan seared in green chilies, Thai parsley and red ginger with Canton noodles, or how about Pumpkin Seed Crusted Alaskan Halibut with mango curry sauce and cranberry purple rice. J ust a couple of additional comments about the service. They employ what I'll call a tag team approach with two waiters taking care of your needs. Susan found this a little confusing and asked the wrong person for assistance. We had a nice bottle of wine with our meal but, for whatever reason, our wait staff failed to follow through with the wine service - we were left to pour our own wine during the course of the dinner.