Sweet & Spicy Cod Strips (Printable)

Tender cod strips glazed sweet & spicy atop fluffy rice with a zesty chili-garlic drizzle.

# What You'll 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

19 - 2 spring onions, finely sliced
20 - 1 tbsp toasted sesame seeds
21 - Fresh cilantro leaves

# How To Make It:

01 - Rinse the rice under cold water until water runs clear. Combine with 1 2/3 cups water and 1/2 tsp salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed and rice is tender. Fluff with a fork and keep warm.
02 - Pat the cod strips thoroughly dry with paper towels. In a shallow bowl, combine cornstarch, 1/2 tsp salt, pepper, and smoked paprika. Add cod strips and toss until evenly coated on all sides, shaking off excess coating.
03 - Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Fry the cod strips in batches without overcrowding, 2-3 minutes per side, until golden brown and just cooked through. Transfer to a plate lined with paper towels to drain excess oil.
04 - In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, sriracha, and grated ginger. Bring to a gentle simmer and cook for 1-2 minutes, stirring constantly, until slightly thickened and glossy. Add the fried 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 and garlic is pale golden, taking care not to burn. Remove from heat immediately and stir in lime juice.
06 - Spoon a bed of warm rice onto each plate. Arrange glazed cod strips over the rice. Drizzle generously with the chili-garlic oil. Garnish with spring onions, toasted sesame seeds, and fresh cilantro leaves. Serve immediately while hot.

# Tips from dashanddishes:

01 -
  • The contrast between crispy edged fish and that sticky sweet spicy glaze is absolutely addictive
  • Everything cooks in one pan plus a rice pot, meaning minimal cleanup maximum reward
  • You get that restaurant style presentation without any complicated techniques
02 -
  • Overcrowding the pan when frying cod will drop the oil temperature and make everything soggy instead of crispy
  • The glaze thickens quickly off heat, so remove it from the stove as soon as it coats a spoon
  • Patting fish completely dry before coating is the single most important step for getting that cornstarch to actually stick
03 -
  • Cut your cod strips into uniform sizes so they all cook at the same rate
  • Keep the glaze warm while you fry the fish so it stays pourable and coats easily
  • Everything moves fast once you start frying, so have your platter ready for serving

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