Sweet Spicy Cod Strips (Printable)

Tender cod strips glazed with sweet and spicy sauce over jasmine rice with 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

# Directions:

01 - Rinse the rice under cold water until the 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 all liquid 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, toss the strips with cornstarch, salt, pepper, and smoked paprika until evenly coated on all sides. Shake off excess coating.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering. Fry the cod strips in batches, 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 ginger. Bring to a gentle simmer and cook for 1–2 minutes 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. Remove from heat immediately and stir in lime juice.
06 - Spoon warm rice onto serving plates. Arrange glazed cod strips over the rice. Drizzle with the chili-garlic oil and garnish with spring onions, sesame seeds, and fresh cilantro if desired.

# Expert Suggestions:

01 -
  • The contrast between crispy-edged cod and that finger-licking glaze is the kind of thing that makes you forget you're eating fish at all
  • Everything comes together in under 45 minutes but tastes like you spent way more effort thinking about it than you actually did
  • The chili-garlic drizzle is the secret weapon that elevates this from dinner to an experience your friends will text you about the next day
02 -
  • Don't overcrowd your pan when frying the cod, or the temperature drops and you end up with steamed fish instead of seared
  • The glaze thickens fast as it cools, so toss the fish immediately while it's still warm and loose
  • If your drizzle seems too spicy straight from the pan, remember that heat mellows slightly once it hits the rice and fish
03 -
  • Room temperature fish cooks more evenly than cold-from-the-fridge fillets
  • Let the glaze cool for 30 seconds before tossing the fish, or it might slide right off instead of clinging

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