Fish Teriyaki with Sweet-and-Sour Cucumbers

Fish Teriyaki with Sweet-and-Sour Cucumbers
Photo by Tina Rupp


  • 0.5 small seedless cucumber
  • 0.25 cup(s) light brown sugar
  • 0.5 cup(s) plus 1 tablespoon unseasoned rice vinegar
  • Kosher salt
  • 1.5 teaspoon(s) cornstarch dissolved in 1 tablespoon of water
  • 1 clove(s) garlic
  • 1 small daikon radish iced
  • + 4 more ingredients
    • 0.25 cup(s) plus 2 tablespoons low-sodium soy sauce
    • 4 6- to 8-ounce skinless cod fillets
    • Steamed rice
    • 2 tablespoon(s) granulated sugar

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 veg...

View full recipe at Food & Wine


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