Sweet & Spicy Cod Strips with Chili-Garlic Drizzle over Rice (Printable)
Tender cod strips coated in sweet-spicy glaze, served over fluffy rice with chili-garlic drizzle for a flavorful fusion meal.
# 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. 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 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 2 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika until evenly coated on all sides.
03 - Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Fry the cod strips in batches, 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 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sriracha, and 1 tsp grated fresh ginger. Bring to a simmer and cook for 1–2 minutes until slightly thickened. Add the cooked cod strips and toss until evenly coated.
05 - Heat 2 tbsp olive oil in a small pan over medium heat. Add 2 minced garlic cloves and sliced red chili; sauté for 1 minute until fragrant but not browned. Remove from heat and stir in 1 tbsp lime juice.
06 - Spoon the fluffy rice onto serving plates. Arrange the glazed cod strips over the rice. Drizzle with the chili-garlic oil and garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro leaves if desired.
# Expert Suggestions:
01 -
- The contrast between tender cod and that crispy edge is absolutely addictive
- You get that restaurant quality glaze without any complicated techniques
- The chili garlic drizzle ties everything together like a chef secret
02 -
- Overcrowding the pan when frying will make your cod soggy instead of crispy
- The glaze thickens quickly so keep an eye on it or you'll end up with candy
- Room temperature fish cooks more evenly than cold from the fridge
03 -
- Pat the cod strips thoroughly dry before coating or the cornstarch won't stick properly
- Let the glazed cod sit for a minute before serving so the sauce sets slightly