Sweet & Spicy Cod Strips with Rice (Printable Version)
Tender cod in sweet-spicy glaze served over rice with chili-garlic drizzle. Flavorful and satisfying 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
# Directions:
01 - Rinse the rice under cold water. Combine with water and salt in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes until cooked. Fluff with a fork and keep warm.
02 - Pat the cod strips dry. In a shallow bowl, toss them with cornstarch, salt, pepper, and smoked paprika until evenly coated.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat. Fry the cod strips in batches, 2–3 minutes per side, until golden and just cooked through. Set aside on a plate lined with paper towels.
04 - In a small saucepan, combine honey, soy sauce, rice vinegar, sriracha, and ginger. Bring to a simmer and cook for 1–2 minutes until slightly thickened. Toss the cooked cod strips in the glaze until evenly coated.
05 - Heat olive oil in a small pan over medium heat. Add garlic and chili, sauté for 1 minute until fragrant. Remove from heat and stir in lime juice.
06 - To serve, spoon rice onto plates, top with glazed cod strips, and drizzle with the chili-garlic oil. Garnish with spring onions, sesame seeds, and cilantro if desired.
# Expert Advice:
01 -
- The contrast between crispy cod and that sticky sweet glaze is honestly addictive
- It comes together in under 40 minutes but looks like you spent all day perfecting it
- The chili garlic drizzle adds this bright kick that cuts through the honey perfectly
02 -
- Patting the cod absolutely dry before the cornstarch is what keeps the coating crispy instead of gummy
- The glaze thickens fast once it starts bubbling, so don't walk away or you'll end up with candy
- Work quickly when tossing the fish in the glaze, or the coating starts softening
03 -
- Cut your cod strips while the fish is still slightly frozen, it holds its shape better
- Warm your serving bowls before plating, everything stays hotter longer