- Cut cucumber lengthwise in half; remove seeds. Cut each half crosswise into thin slices; place in bowl and sprinkle evenly with salt. Let stand 30 minutes; toss occasionally.
- Meanwhile, place fish in single layer in shallow pan; pour in 1/4 cup teriyaki sauce, turning fish over to coat both sides. Marinate 30 minutes; turn over once.
- Rinse cucumber slices, drain and squeeze out excess water; return to bowl and combine with vinegar and remaining 2 Tbsp. teriyaki sauce. Let stand 15 minutes. Stir in sour cream and dill; cover and refrigerate.
- Cook fish on grill 4 to 5 inches from hot coals 3 minutes on each side, or until fish flakes easily with fork; serve with cucumber sauce.
Grilled Teriyaki Fish with Cucumber Sauce
Yield
Yield: 4 to 6 servings
kikkoman products used:
ingredients
1 large cucumber
1/4 teaspoon salt
2 pounds boneless, firm white fish fillets or steaks,
3/4 inch thick
1/4 cup plus 2 tablespoons Kikkoman Teriyaki
Marinade & Sauce, divided
1/4 teaspoon Kikkoman Rice Vinegar
1 cup dairy sour cream
1 tablespoon dill weed, crumbled
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
