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Flavorful Teriyaki-Glazed Cod Recipe with Easy Sesame Cucumber Salad and Brown Rice

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A quick and easy teriyaki-glazed cod served with a refreshing sesame cucumber salad and nutty brown rice, perfect for a wholesome and flavorful weeknight dinner.

Ingredients

Scale
  • ½ cup soy sauce (low-sodium preferred)
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon fresh ginger, grated
  • 2 small garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • 4 fresh cod fillets, skinless and boneless (6 ounces each)
  • Salt and pepper, to season
  • 1 tablespoon olive oil or neutral oil
  • 2 medium English or Kirby cucumbers, thinly sliced
  • 2 tablespoons rice vinegar (for salad)
  • 1 teaspoon toasted sesame oil (for salad)
  • 1 tablespoon toasted sesame seeds
  • Chopped fresh cilantro or green onions (optional)
  • Pinch of salt and ½ teaspoon sugar (for salad)
  • 1 cup long-grain brown rice, rinsed
  • 2 cups water or low-sodium broth (for rice)
  • 1 teaspoon sesame oil (for rice)
  • Salt to taste (for rice)

Instructions

  1. Rinse 1 cup of brown rice under cold water until water runs clear. Add rice to a medium pot with 2 cups water or broth and a pinch of salt. Bring to boil over medium-high heat, then reduce to low simmer and cover tightly. Cook for 40-45 minutes until water is absorbed and rice is tender. Remove from heat and stir in 1 teaspoon sesame oil. Keep covered and set aside.
  2. In a small saucepan, combine ½ cup soy sauce, 2 tablespoons brown sugar or honey, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 tablespoon rice vinegar. Heat over medium heat until sugar dissolves, stirring occasionally.
  3. Mix 1 teaspoon cornstarch with 2 tablespoons water until smooth, then whisk into the simmering sauce. Stir constantly as it thickens (about 2-3 minutes) to a glossy, syrupy consistency. Remove from heat and set aside.
  4. Thinly slice 2 cucumbers and place in a bowl. Add 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, 1 tablespoon toasted sesame seeds, a pinch of salt, and ½ teaspoon sugar. Toss to coat evenly. Add chopped cilantro or green onions if desired. Let marinate while cooking fish.
  5. Pat cod fillets dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat. When hot, add fillets and sear for 3-4 minutes without moving until bottom is golden and crispy. Flip and cook 2-3 minutes until fish is opaque and flakes easily.
  6. Brush or spoon teriyaki glaze over fillets in pan, letting it bubble and caramelize for about 1 minute.
  7. Plate brown rice, place glazed cod on or beside rice, and add a generous serving of sesame cucumber salad. Drizzle any remaining glaze over fish. Serve immediately.

Notes

If glaze thickens too much, add a splash of water to loosen. Do not overcrowd pan when searing fish for best crust. Pat fish dry before cooking to avoid steaming. Glaze can be made ahead and stored up to a week in fridge. Leftovers keep well for 2 days; reheat fish gently and keep cucumber salad separate.

Nutrition

Keywords: teriyaki cod, sesame cucumber salad, brown rice, quick dinner, healthy fish recipe, easy weeknight meal, homemade teriyaki glaze

Find it online: https://prismtaste.com/flavorful-teriyaki-glazed-cod-recipe-with-easy-sesame-cucumber-salad-and-brown-rice/