2 (1/4-ounce) envelopes active dry yeast (1 1/2 tablespoon).
(6- to 8-ounce).Put the cucumber, daikon and garlic in a heatproof bowl.
In a small saucepan, combine 1/4 cup plus 2 tablespoons of the rice vinegar with the granulated sugar and 1 teaspoon of salt and heat just until the sugar and salt are dissolved.Pour the brine over the vegetables and gently squeeze the vegetables to soften them.Refrigerate until chilled, about 15 minutes..
Meanwhile, preheat the broiler and position a rack 6 inches from the heat.In the same saucepan, combine the brown sugar, soy sauce and the dissolved cornstarch with the remaining 3 tablespoons of rice vinegar and bring to a boil, whisking until the glaze is thickened, about 2 minutes.. Dip the cod in the teriyaki glaze and transfer to a foil-lined rimmed baking sheet.
Broil the cod for 10 to 11 minutes, without turning, basting once or twice, until the fish is glazed and cooked through..
Transfer the cod to plates.Serve as soon as possible, certainly within 1 hour..
Originally appeared: May 2012.might steal the spotlight each spring, radishes deserve some attention, too.The versatile root vegetable adds crunch to salads, soaks in flavor from a marinade when.
, and the green tops can even be pureed into a. fresh and zesty pesto... From Emeril Lagasse’s sautéed radishes with orange butter to Gail Simmons’ 15-minute.
(Editor: Foldable Tools)