Sweet & Spicy Cod Strips with Chili-Garlic Drizzle over Rice (Print Version)
Tender cod strips coated in sweet-spicy glaze, served over fluffy rice with a vibrant chili-garlic drizzle. A flavorful fusion dish ready in 40 minutes.
# 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
# Directions:
01 - Rinse the rice under cold water until water runs clear. Combine with water and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and keep warm.
02 - Pat the cod strips completely dry with paper towels. In a shallow bowl, combine cornstarch, salt, pepper, and smoked paprika. Add cod strips and toss gently 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, 2–3 minutes per side, until golden brown and just cooked through. Transfer to a plate lined with paper towels to drain.
04 - Combine honey, soy sauce, rice vinegar, sriracha, and ginger in a small saucepan over medium heat. Bring to a gentle simmer, stirring constantly. Cook for 1–2 minutes until slightly thickened and coats the back of a spoon. Remove from heat.
05 - Add the fried cod strips to the saucepan with the glaze. Gently toss until evenly coated. Remove from heat immediately to prevent overcooking.
06 - 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, not browned. Remove from heat and stir in lime juice.
07 - Spoon fluffy rice onto serving plates. Arrange glazed cod strips over rice. Drizzle generously with chili-garlic oil. Garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro. Serve immediately while hot.
# Expert Tips:
01 -
- The cornstarch crust creates this delicate crunch that somehow stays perfect even after tossing in the glaze
- That chili-garlic drizzle is the kind of finishing touch that makes restaurant food seem approachable
02 -
- Dont overcrowd the pan when frying the cod or the temperature will drop and youll lose that crucial crunch
- The glaze thickens quickly off heat, so have the cod ready before you start reducing it
03 -
- Pat the cod strips completely dry before coating or the cornstarch will clump instead of creating that even layer
- Let the glaze cool for about 30 seconds before tossing the fish, otherwise it can become too thick and sticky