Serves 4
30 min
Fish Teriyaki with Sweet-and-Sour Cucumbers
Recipe GLPR2b1d7c6a4be392
Pan-seared cod fillets glazed with a savory-sweet teriyaki sauce paired with quick-pickled cucumber and daikon radish for a light, authentic Japanese-inspired meal. Ready in 30 minutes and perfect served over steamed rice.
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Ingredients
½ small seedless cucumber, thinly sliced
1 small daikon radish, julienned
½ cup unseasoned rice vinegar (for pickling)
1 tablespoon unseasoned rice vinegar (for teriyaki sauce)
2 tablespoons granulated sugar (for pickling)
Kosher salt to taste
¼ cup light brown sugar (for teriyaki sauce)
¼ cup low-sodium soy sauce (for teriyaki sauce)
2 tablespoons low-sodium soy sauce (for glaze)
1 clove garlic, minced
1½ teaspoons cornstarch dissolved in 1 tablespoon water
4 skinless cod fillets (about 5 ounces each)
Steamed rice for serving
Directions
Prepare the quick-pickled vegetables: In a small bowl, combine the thinly sliced cucumber and julienned daikon radish. In another bowl, whisk together the ½ cup rice vinegar, 2 tablespoons granulated sugar, and a pinch of kosher salt. Pour the vinegar mixture over the vegetables, stir well, and set aside to pickle while you prepare the fish and sauce.
Make the teriyaki sauce: In a small saucepan, combine the ¼ cup light brown sugar, ¼ cup low-sodium soy sauce, minced garlic, and 1 tablespoon rice vinegar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a gentle simmer, about 2–3 minutes.
Thicken the sauce: Whisk together the cornstarch and 1 tablespoon water until smooth. While the sauce simmers, slowly pour the cornstarch slurry into the pan, stirring constantly. Continue cooking for 1–2 minutes until the sauce thickens and turns glossy. Add the 2 tablespoons soy sauce and stir to combine. Keep warm on low heat.
Season the cod fillets: Pat the skinless cod fillets dry with paper towels. Season both sides lightly with kosher salt.
Sear the fish: Heat a non-stick skillet or lightly misted skillet over medium-high heat. Once hot, carefully place the cod fillets in the pan and cook without moving them for 4–5 minutes until the bottom is opaque and light golden. Flip and cook the other side for 3–4 minutes more, until the fish is opaque throughout and flakes easily with a fork and reaches an internal temperature of 145°F.
Glaze the fish: Pour the teriyaki sauce over the cooked cod fillets and gently turn to coat both sides evenly. Let the fillets sit in the sauce for 1 minute to absorb the glaze.
Serve: Divide the steamed rice among four plates or bowls. Top each portion with one teriyaki-glazed cod fillet, and spoon any remaining sauce over the top. Serve with the quick-pickled cucumber and daikon radish on the side.
