Serves 4
30 min
Fish Teriyaki with Sweet-and-Sour Cucumbers
Recipe GLPR22a025992906e4
A light Japanese-inspired dish featuring pan-seared fish fillets glazed with a rich teriyaki sauce, paired with crisp, tangy cucumber ribbons infused with a sweet-and-sour vinegar mixture. The glaze caramelizes beautifully on the fish while the cool, refreshing cucumbers provide a perfect textural contrast and bright flavor balance.
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Ingredients
0.5 cup unseasoned rice vinegar
1 tablespoon unseasoned rice vinegar
2 tablespoons granulated sugar
0.25 cup light brown sugar
0.25 cup low-sodium soy sauce
2 tablespoons low-sodium soy sauce
1.5 teaspoons cornstarch
1 tablespoon water
4 firm white fish fillets (6 oz each)
3 medium cucumbers, thinly sliced into ribbons
Directions
In a small bowl, whisk together the cornstarch and water until completely dissolved and smooth. Set aside.
In a medium saucepan, combine 0.5 cup rice vinegar, 2 tablespoons granulated sugar, and 0.25 cup light brown sugar. Heat over medium, stirring until the sugars dissolve completely, about 2-3 minutes.
Remove the pan from heat and let the vinegar-sugar mixture cool slightly. Add the sliced cucumbers directly to this warm mixture and toss gently to coat evenly. Set aside to pickle for at least 15 minutes, allowing the cucumbers to soften slightly and absorb the sweet-and-sour flavors.
In a separate small bowl, combine 0.25 cup low-sodium soy sauce, 2 tablespoons low-sodium soy sauce, and 1 tablespoon rice vinegar. Stir well.
Pat the fish fillets dry with paper towels. Heat a large skillet over medium-high heat without oil, allowing the pan to get hot enough that a drop of water sizzles on contact.
Carefully place the fish fillets in the dry skillet and cook for 3-4 minutes on the first side without moving them. Flip the fillets and cook for an additional 2-3 minutes on the second side until the fish reaches an internal temperature of 145°F and is opaque throughout.
Pour the soy sauce mixture into the skillet around the fish. Immediately add the cornstarch slurry and stir gently to combine with the cooking liquid.
Continue cooking for 2-3 minutes, spooning the glossy teriyaki glaze over the fish fillets repeatedly until the sauce thickens and coats the fish beautifully with a shiny, caramelized finish.
Transfer the fish fillets to serving plates and arrange the sweet-and-sour cucumber ribbons alongside each fillet. Drizzle any remaining teriyaki glaze from the pan over the top of the fish and serve immediately.
