Ingredients for - Fish Teriyaki with Sweet-and-Sour Cucumbers
How to cook deliciously - Fish Teriyaki with Sweet-and-Sour Cucumbers
1. Stage
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. Pour the brine over the vegetables and gently squeeze the vegetables to soften them. Refrigerate until chilled, about 15 minutes.
2. Stage
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.
3. Stage
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.
4. Stage
Transfer the cod to plates. Using a slotted spoon, transfer the sweet-and-sour cucumber salad to the plates. Drizzle any remaining teriyaki glaze over the fish and serve with rice.
