Greg and I just returned from a short trip to the beach. It was relaxing and fun but oh so hot! We have always been beach people, spending most of our time in the sand rather than the pool. However, with no air stirring this time, we stayed in the pool most of the time.
We usually travel to the Gulf of Mexico. We even lived down there for a few years. We know the restaurants we like and dislike. However, we stayed closer to home on this trip, so every restaurant was new to us.
Other than a few recommendations, we were on our own with some help from the internet. However, help really isn’t the word I should use there. Have you tried to read online reviews lately? How frustrating is that now? Online restaurant reviews are such a mixed bag of opinions nowadays. Nobody shares the same thoughts, which can be far more confusing than helpful.
Now, back home, we are moving back into the house from the camper! So it’s busy and exciting here, and cooking is much easier. With my beach vibes still in gear, I prepared this delicious Fish with Soy Glaze and Cucumber Salsa when we returned home. I discovered the recipe several years ago, which is still one of our favorites.
The fried fish with the soy glaze is fantastic! Paired with the cucumber salsa, it is always a hit at our house! I used the last of my homegrown cucumbers for the salsa. Any flaky white fish will work in this recipe. Our favorite side for this dish is garlic mashed potatoes.
Fish with Soy Glaze and Cucumber Salsa
Ingredients
- Cucumber Salsa:
- 1 cucumber peeled, seeded & chopped
- 1 1/2 teaspoon low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 scallions chopped
- 1 tablespoon chopped cilantro
- Sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup sugar
- 2 tablespoons dry white wine
- Fish:
- 6 (3-ounce) pieces flaky white fillets
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 1 tablespoon toasted sesame seeds
Instructions
- Make the cucumber salsa first. In a bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside.
- To make the sauce, in a medium saucepan over low heat, stir together the soy sauce, vinegar, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.
- Dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Saute the fish for 2½ minutes on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lid. Cook until the fish is cooked through, about 5 to 6 minutes.
- Place the fillets on a platter, and pour the pan juices over the top. Serve immediately with a sprinkling of sesame seeds and the salsa on the side.
Notes
