Sweet & Spicy Cod Strips with Chili-Garlic Drizzle (Print)
Tender cod in sweet-spicy glaze served over rice with chili-garlic drizzle. Easy 40-minute preparation with bold Asian-inspired flavors.
# Ingredient list:
→ 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
19 - 2 spring onions, finely sliced
20 - 1 tbsp toasted sesame seeds
21 - Fresh cilantro leaves
# Directions:
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. Add cod strips and toss until evenly coated on all sides, shaking off excess coating.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering. Fry cod strips in batches without overcrowding, cooking 2-3 minutes per side until golden brown and just cooked through. Transfer to a plate lined with paper towels to drain.
04 - In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, sriracha, and grated ginger. Bring to a gentle simmer, stirring constantly. Cook for 1-2 minutes until slightly thickened and syrupy. Add cooked cod strips and toss gently until evenly coated.
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 cool slightly.
06 - Spoon fluffy rice onto serving plates. Arrange glazed cod strips over the rice. Drizzle with the chili-garlic oil. Garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately while hot.
# Expert Tips:
01 -
- The contrast between crispy cod and that sticky sweet glaze creates this texture combination that keeps you reaching for just one more piece
- Everything comes together in under 45 minutes but tastes like something from a restaurant kitchen
02 -
- Overcrowding the pan when frying the cod will drop the oil temperature and make the coating soggy, so work in batches
- The glaze thickens quickly as it cools, so toss the cod immediately while its still warm and fluid
03 -
- Room temperature fish cooks more evenly and develops a better crust, so take it out of the fridge 20 minutes before cooking
- The glaze can be made up to three days ahead and kept in the refrigerator, just warm it gently before tossing with the cod