Fish Teriyaki with Sweet-and-Sour Cucumbers

Fish Teriyaki with Sweet-and-Sour Cucumbers

Fish Teriyaki with Sweet-and-Sour Cucumbers p. 78

Time: 30 minutes

Difficulty: Easy

Reaction: Definitely will make cucumbers again, might try the glaze with beef and chicken.

I haven’t written a blog post in several days but I have been cooking. In my previous posts I focused mostly on the cooking and the food but haven’t mentioned much about the writing. Lately its been much harder finding not only the time to write but also the motivation. I work full time, care for a 3 month old baby girl with my wife, cook and this past weekend enjoyed the great weather so by the end of the day writing a post was the thing that was sacrificed. While I do enjoy writing I think my priorities were in line but I do want to get back in the habit of making posts on a daily basis.Also finding new adjectives to describe the food has also been challenging. I really have to focus on not over using words like fresh and clean even if those are the best descriptions. Repeating sentence structure ia another habit I’ll have to work on. Far too often my sentences have started with “I think…”. I think I’m getting better, opps did it again.

Tonight I made the Fish Teriyaki with Sweet-and-Sour Cucumbers. It’s another Japanese inspired meal and until this challenge I had very little experience with this type of cooking. The techniques are very familiar but the flavors and ingredients are new to me. Daikon radish is one of those vegetables you’d probably seen in the grocery store and completely overlooked because its unknown and cooking with it is an even bigger mystery. The flavor is cool and refreshing and I’d imagine takes on the flavor of other ingedients well. I’d like to find more ways to use daikon in my cooking.The rest of the prep and ingredients was just some simple mixing and chopping. My one real recommendation is to keep a close eye on the fish. Because of the sugar in the glaze it can easily burn. I relied too much on the timer and got a few burnt bits but those were easily picked off the fish.

The first thing I tried was the sweet-and-sour vegetables and I was blown away. These things are freaking good and I was amazed by the flavor of only 15 minutes in the brine. It had a real nice pickle flavor with a perfect balance of sweet sour. Japanese is known for the balance of flavors and this simple dish demonstrates that perfectly.

The fish however was less impressive. I was expecting more out of the glaze. I believe I made everything according to the recipe it just let me underwhelmed. I do plan on trying the glaze again on grilled beef or chicken. The meal was filling and enjoyable just not something that blew me away.

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