Sweet & Spicy Cod Strips Rice (Print)

Tender cod strips coated in sweet-spicy glaze, served over fluffy rice with chili-garlic drizzle for a flavorful meal.

# What You 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 rice, 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. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and keep warm.
02 - Pat the cod strips thoroughly dry with paper towels. In a shallow bowl, combine cornstarch, salt, pepper, and smoked paprika. Toss cod strips in the mixture 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 - 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.
05 - Add the fried cod strips to the glaze, tossing gently to coat evenly. Cook for 30 seconds to 1 minute, ensuring all pieces are thoroughly coated. Remove from heat immediately.
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 begins to turn golden. Remove from heat and stir in lime juice.
07 - Spoon warm rice onto serving plates. Arrange glazed cod strips on top of the rice. Drizzle with the chili-garlic oil. Garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast of tender fish against that crackling sweet-spicy crust is pure magic
  • Everything cooks in one pan while rice steams peacefully on the back burner
  • The drizzle at the end pulls all the flavors together like a restaurant chef taught you
02 -
  • Pat the cod completely dry before coating, or the cornstarch will clump instead of creating that delicate crust
  • Work quickly when tossing the fish in the glaze, it thickens fast and can get sticky if you hesitate
  • The drizzle tastes best at room temperature, so make it ahead and let it sit while you cook the fish
03 -
  • Cut your cod strips uniformly so they all finish cooking at the same time
  • Have your glaze ready before you start frying, the cod needs to be tossed while hot
  • Use tamari instead of soy sauce to make this gluten-free without sacrificing flavor

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