Sweet & Spicy Cod Strips Rice (Printable Version)
Tender cod strips tossed in sweet spicy glaze, served over fluffy rice with chili-garlic drizzle for vibrant Asian-inspired flavors.
# What You Need:
→ For the Cod Strips
01 - 1.1 lbs 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. 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 Hints:
01 -
- The crispy tender cod contrast against fluffy rice creates perfect bite after bite
- You get restaurant quality glaze work with pantry staples in under 40 minutes
02 -
- Overcrowding the pan while frying cod drops the oil temperature and makes everything soggy
- The glaze thickens fast once it bubbles so stand ready and pull it immediately
03 -
- Pat cod completely dry before coating or the cornstarch clumps instead of crisping
- Let the glaze cool for 30 seconds before tossing so it clings instead of sliding right off