Sweet & Spicy Cod Strips Rice (Printable)
Tender cod strips coated in sweet-spicy glaze, served over fluffy rice with a vibrant chili-garlic drizzle for a flavorful meal.
# What You Need:
→ For the Cod Strips
01 - 1.1 lb fresh cod fillets, cut into strips
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/4 tsp smoked paprika
06 - 2 tbsp vegetable oil for frying
→ For the Rice
07 - 1 cup jasmine or basmati rice
08 - 1 2/3 cups water
09 - 1/2 tsp salt
→ For the Sweet & Spicy Glaze
10 - 2 tbsp honey
11 - 2 tbsp soy sauce
12 - 1 tbsp rice vinegar
13 - 1 tbsp sriracha or chili sauce
14 - 1 tsp grated fresh ginger
→ For the Chili-Garlic Drizzle
15 - 2 tbsp olive oil
16 - 2 cloves garlic, finely minced
17 - 1 red chili, finely sliced, seeds removed for less heat
18 - 1 tbsp lime juice
→ Garnishes (optional)
19 - 2 spring onions, finely sliced
20 - 1 tbsp toasted sesame seeds
21 - Fresh cilantro leaves
# How-To:
01 - Rinse the rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan; bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 12-15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork and keep warm.
02 - Pat the cod strips thoroughly dry with paper towels. In a shallow bowl, combine cornstarch, salt, black pepper, and smoked paprika. Dredge each cod strip in the seasoned cornstarch mixture, pressing gently to adhere coating evenly on all sides. Shake off excess coating.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering. Arrange cod strips in a single layer without crowding. Fry for 2-3 minutes per side until golden brown and just cooked through. Work in batches if necessary. Transfer to a plate lined with paper towels to drain excess oil.
04 - Combine honey, soy sauce, rice vinegar, sriracha, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly. Cook for 1-2 minutes until slightly thickened and syrupy. Add the fried cod strips to the pan and toss gently until evenly coated with the glaze.
05 - Heat olive oil in a small pan over medium heat. Add minced garlic and sliced chili; sauté for 1 minute until fragrant but not browned. Remove from heat immediately and stir in lime juice. Allow to infuse for 2 minutes.
06 - Divide the warm rice evenly among serving plates. Arrange glazed cod strips on top of the rice. Spoon the chili-garlic drizzle over the cod. Garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro leaves if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The cornstarch crust creates this impossibly light crunch that stays crispy even under the glaze
- That chili garlic oil hits your nose before you even take a bite and suddenly dinner feels like an occasion
02 -
- Crowding the pan with fish is a mistake I've made too many times the temperature drops and suddenly you're poaching instead of frying
- The glaze thickens fast once it cools so have the cod ready before you even start the sauce or you'll be scraping honey off your pan forever
03 -
- Pat the fish dry with paper towels and let it sit out for 10 minutes before coating the cornstarch sticks better to room temperature fish
- Keep the glaze warm while you fry the cod so it coats evenly instead of seizing up on contact