Recipe for: Cod tataki with pickled cucumber and dill pickle - photo 1
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Recipe for: Cod tataki with pickled cucumber and dill pickle

Spicy Dishes for Special Occasions Fish dishes Appetizers 60 min Medium 0 views ~48.27 PLN - (0)
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Description

Delicate cod tataki is a modern fusion that combines Japanese-European quick-searing techniques with a Polish summer touch: lightly salted cucumber and an intense dill pickle. The dish has a fresh, sour-salty profile thanks to soy sauce, rice vinegar, and lime juice, while the contrast of textures is provided by the crunchy lightly salted cucumber and toasted sesame. Perfect as an elegant appetizer or a light dinner for a special occasion — visually striking (thin slices of fish arranged in a fan) and flavorfully refined: juicy cod interior, golden skin, and aromatic dill pickle. It is recommended to serve immediately after preparation with a few drops of sesame oil and fresh lime.

Ingredients Used

Ingredients (14)

Servings:
4
  • Cod 800 g
  • Cucumber 1 pcs (~300 g)
  • Soy sauce 60 ml
  • Rice vinegar 30 ml
  • Lime 0.6 pcs (~30 g)
  • Sesame oil 15 ml
  • Rapeseed oil 15 g
  • Garlic 2 clove (~10 g)
  • Sugar 5 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Ginger 15 g
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Sesame 10 g
💰 Estimated dish cost: ~48.27 PLN (12.07 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Dill Pickle

1

Prepare the dill pickle: finely chop 20 g of dill (set aside the rest for decoration). In a small bowl, combine 30 ml of rice vinegar, 30 ml of lime juice, 60 ml of soy sauce, and 5 g of sugar. Stir with a spoon until the sugar dissolves. Add 10 g of grated ginger and 10 g of finely chopped garlic. Toss in the chopped dill and let it sit for 15–20 minutes at room temperature to allow the flavors to meld.

Ingredients: Dill, Rice vinegar, Lime, Soy sauce, Sugar, Ginger, Garlic
Use a small ceramic bowl and a spoon. If you don't have a ginger grater, finely chop with a knife. The pickle should be aromatic, sour-salty, and distinct — taste after 10 minutes and adjust the proportions.

Preparing the cucumber

2

If you are using store-bought lightly salted cucumbers, drain them from the brine in a strainer and cut into thin half-moons about 2–3 mm thick. If you are making quick lightly salted cucumbers: slice 300 g of cucumber, sprinkle with 3 g of salt, and let sit for 15 minutes, then rinse lightly with cold water and drain. Transfer the sliced cucumbers to a bowl.

Ingredients: Cucumber, Salt
Use a sharp knife and a stable cutting board. Slicing thinly ensures a nice crunch and aesthetics. Do not oversalt — the cucumber should be slightly salty.

Cod Marinade

3

Prepare the marinade: in a small bowl, mix 30 ml of soy sauce, 5 ml of sesame oil, 5 g of finely grated ginger, and 5 g of finely chopped garlic. Briefly marinate the cod fillets: place the cod in a shallow dish skin side down (if there is skin) and evenly drizzle with the marinade. Marinate for 6–8 minutes in the refrigerator — the goal is to flavor the surface, not to fully 'cook' the fish.

Ingredients: Soy sauce, Sesame oil, Ginger, Garlic, Cod
Use a flat dish or tray. Do not marinate for longer than 10 minutes, as the salt from the soy sauce will start to 'cook' the cod and change its texture.

Preparation for frying

4

Take the cod out of the fridge 2–3 minutes before frying, so the surface temperature is not icy. Pat the fillets dry with a paper towel — a dry surface will achieve a better crust. Lightly season with 2 g of salt and 2 g of freshly ground black pepper on the surface just before frying.

Ingredients: Cod, Salt, Black pepper
Use a paper towel and a sharp knife if you need to trim the edges of the fillet. Do not salt the fish too early; salt draws out moisture.

Frying (tataki)

5

Heat a 26–28 cm skillet over high heat. Pour in 15 g of rapeseed oil and wait until it starts to lightly smoke (about 1–2 minutes on high heat). Place the cod fillet skin-side down (if it has skin) or on the side that will brown quickly. Fry very briefly: 30–40 seconds on each side, until the surface is golden and the center is still raw and slightly translucent. If the fillet is thicker than 2 cm, you can hold the sides of the skillet to evenly sear the edges (for 10–15 seconds per edge).

Ingredients: Rapeseed oil, Cod
Use a heavy cast iron skillet or a good non-stick pan. The key is a very hot pan and quick flipping — do not overcook; the center should remain raw. If you have a thermometer, the surface temperature should rise quickly, but the inside should stay cool.

Cooling and Slicing

6

After frying, transfer the cod to a cutting board and wait 2 minutes — the fish needs to 'stabilize' a bit so that cutting yields aesthetic slices. Use a very sharp knife (a long filleting knife or a chef's knife), cut the slices diagonally at a 45-degree angle, 4–6 mm thick. When cutting, make one smooth motion, do not saw the meat.

Ingredients: Cod
Use a cutting board with a groove for juices and a sharp, long knife. Slices that are too thin may fall apart; slices that are too thick will disrupt the tataki effect.

Finishing the cucumber and pickle

7

Transfer the sliced cucumbers to a plate and add a teaspoon of dill pickle (take out 2–3 tablespoons from the bowl with the pickle). Drizzle gently with 5 ml of soy sauce and 5 ml of lime juice, mixing with your fingers to prevent the slices from breaking apart. Season with a pinch of pepper to taste.

Ingredients: Cucumber, Soy sauce, Lime, Dill
Use a small spoon or brush to spread the sauce. Additionally, you can add a teaspoon of sesame oil for a more intense aroma.

Assembly and serving

8

On a long plate, arrange the slices of cod in a fan shape. Next to it, place strips of lightly salted cucumber. Spread 1-2 teaspoons of dill pickle evenly on the fish every 2 slices. Drizzle everything with 5 ml of sesame oil and optionally a few drops of lime juice. Sprinkle with 10 g of toasted sesame seeds (if using) and the remaining fresh dill for decoration. Serve immediately.

Ingredients: Cod, Cucumber, Dill, Sesame oil, Sesame, Lime, Soy sauce
Use kitchen tweezers for precise placement of the slices. Serve on a cool plate, avoiding placing the fish directly on hot surfaces — this will preserve the texture.

Optional toppings and serving

9

You can add a thin strip of pickled ginger or a few drops of thick soy sauce around the plate for visual effect. If serving as a set, place a small bowl with extra pickle and a wedge of lime next to it.

Ingredients: Dill, Lime, Soy sauce
If you want to increase the spiciness, add freshly chopped chili (this is not necessary). Additionally, you can add roasted seeds (e.g. sunflower) instead of sesame.

Fun Fact

💡

Tataki is a technique from Japanese cuisine that involves briefly searing the outer layer of fish or meat while leaving the inside raw. The combination of tataki with Polish lightly salted cucumber brings together the tenderness of raw fish with the crunchiness and acidity known from regional summer appetizers.

Best for

kolacja na wyjątkową okazję letnie przyjęcie degustacja przystawek

Tips

🍽️ Serving

Serve immediately after slicing, on a slightly chilled plate. The cod should not be held for long after frying — the best texture is with freshly sliced pieces. A cool, dry white wine or lightly sparkling water with lime pairs well for drinking.

🥡 Storage

Ready tataki is best consumed immediately. If you need to store it, keep the cod in the refrigerator for a maximum of 6 hours in an airtight container — however, the texture of the raw fish deteriorates quickly. The dill pickle can be stored in the refrigerator for up to 3 days in a closed jar; mix before serving.

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