Fish Teriyaki with Sweet-and-Sour Cucumbers

Name: Fish Teriyaki with Sweet-and-Sour Cucumbers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 680 grams skinless cod fillets; 4 servings Steamed rice, for serving; 2 teaspoons cornstarch dissolved in 1 tablespoon of water; 1 smalls seedless cucumber, thinly sliced; 113 grams small daikon radish (about , peeled and thinly sliced; 1 garlic clove, crushed; 2 Tbsps granulated sugar; 4 servings Kosher salt; 59 milliliters light brown sugar; 59 milliliters low-sodium soy sauce; 118 milliliters unseasoned rice vinegar

The recipe Fish Teriyaki with Sweet-and-Sour Cucumbers could satisfy your Japanese craving in approximately 30 minutes. This recipe serves 4. This main course has 345 calories, 34g of protein, and 1g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have cod fillets, rice, cornstarch, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Put the cucumber, daikon and garlic in a heatproof bowl. In a small saucepan, combine 1/4 cup plus 2 tablespoons of the rice vinegar with the granulated sugar and 1 teaspoon of salt and heat just until the sugar and salt are dissolved.

Ingredients you will need

Sugar

Rice Vinegar

Cucumber

Daikon Radish

Garlic

Salt

Equipment you will use

Sauce Pan

Bowl

Pour the brine over the vegetables and gently squeeze the vegetables to soften them. Refrigerate until chilled, about 15 minutes.

Ingredients you will need

Vegetable

Brine

Meanwhile, preheat the broiler and position a rack 6 inches from the heat. In the same saucepan, combine the brown sugar, soy sauce and the dissolved cornstarch with the remaining 3 tablespoons of rice vinegar and bring to a boil, whisking until the glaze is thickened, about 2 minutes.

Ingredients you will need

Rice Vinegar

Brown Sugar

Corn Starch

Soy Sauce

Glaze

Equipment you will use

Whisk

Sauce Pan

Broiler

Dip the cod in the teriyaki glaze and transfer to a foil-lined rimmed baking sheet. Broil the cod for 10 to 11 minutes, without turning, basting once or twice, until the fish is glazed and cooked through.

Ingredients you will need

Teriyaki Sauce

Fish

Cod

Dip

Equipment you will use

Baking Sheet

Aluminum Foil

Transfer the cod to plates. Using a slotted spoon, transfer the sweet-and-sour cucumber salad to the plates.

Ingredients you will need

Cucumber

Cod

Equipment you will use

Slotted Spoon

Drizzle any remaining teriyaki glaze over the fish and serve with rice.

Ingredients you will need

Teriyaki Sauce

Fish

Rice

Equipment

Ingredients

Servings:

680grams

skinless cod fillets 4servings

Steamed rice, for serving 2teaspoons

cornstarch dissolved in 1 tablespoon of water 1smalls

seedless cucumber, thinly sliced 113grams

small daikon radish (about , peeled and thinly sliced 1

garlic clove, crushed 2Tbsps

granulated sugar 4servings

Kosher salt 59milliliters

light brown sugar 59milliliters

low-sodium soy sauce 118milliliters

unseasoned rice vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.