baked teriyaki fish with pickled vegetables
Serves: 2
Equipment: Small (9"x9") casserole, colander.
  • 2 T. soy sauce
  • 1½ tsp. sugar or 2 tsp. maple syrup
  • 1 T. mirin (Japanese sweetened cooking sake)
  • 2 tsp. dry sherry
  • 2 - 6 to 8 oz skinless white fish fillets (I used cod)
  • ½ c. seasoned rice vinegar
  • 1 tsp. dark (Asian) sesame oil
  • 3 mini cucumbers (or ½ large hothouse cucumber, peeled), thinly sliced
  • 4 red radishes, trimmed and thinly sliced
  • ⅓ daikon radish, peeled and thinly sliced
  • Fine sea salt
  • 1 T. pickled ginger (the red shredded kind, not the pink sliced kind served with sushi) plus whatever juice comes with it
  • Black sesame seeds, optional
  • Sliced green onions for garnish, optional
  1. To marinate the fish: Mix the soy sauce, sugar or maple syrup, mirin, and sherry in your small casserole. Place the fish in the marinade, turn to coat, cover, and refrigerate to marinate for 30 minutes. (No longer or the fish may become mushy due to the salt in the marinade.)
  2. For the pickled vegetables: Place the sliced cucumbers in a colander and lightly sprinkle them with salt. Toss with your hands to ensure all surfaces have a bit of salt on them. Leave in your sink for 10-15 minutes, then rinse and pat dry. Then squeeze as much liquid as you can out of the cucumbers using your hands. (It's OK if they get a little bruised.) Combine with the two kinds of radishes, seasoned rice vinegar, sesame oil, pickled ginger, and black sesame seeds. Refrigerate until ready to serve.
  3. To bake the fish: Preheat oven to 350 F. Bake the fish, uncovered, until done. Cooking time will vary according to size and thickness of your fillets - my 6 to 8 oz. fillets took about 20 minutes. If you check and they're not done yet, just spoon some teriyaki sauce over them before putting back in the oven for extra yum. You'll know they are done when the flesh is opaque and flakes easily with a fork. Serve with steamed rice, teriyaki sauce spooned over, and topped with sliced green onions if desired. Enjoy!
Recipe by radish*rose at