- 1/2 small seedless cucumber, thinly sliced
- 1 small daikon radish (about 4 ounces), peeled and thinly sliced
- 1 garlic clove, crushed
- 1/2 cup plus 1 tablespoon unseasoned rice vinegar
- 2 tablespoons granulated sugar
- Kosher salt
- 1/4 cup light brown sugar
- 1/4 cup plus 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water
- Four 6- to 8-ounce skinless cod fillets
- Steamed rice, for serving
- 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.
- 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.
- 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.
- 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.
Sake: White peachflavored Chiyomusubi Tokubetsu Junmai.
Pairing by Rick Smith and Hiroko Furukawa of New York City's East Village sake shop Sakaya (sakayanyc.com).