Sweet & Spicy Cod Strips (Printable)
Tender cod strips in a sweet and spicy glaze over fluffy rice, finished 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
# How to Make It:
01 - Rinse the rice under cold water until water runs clear. Combine rinsed rice, water, and salt in a saucepan; bring to a boil. Reduce heat to low, cover tightly, and simmer for 12–15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork and keep warm.
02 - Pat the cod strips thoroughly dry with paper towels. In a shallow bowl, combine cornstarch, salt, black 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 the cod strips in batches without overcrowding, cooking 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 honey, soy sauce, rice vinegar, sriracha, and grated ginger. Bring to a gentle simmer, stirring constantly. Cook for 1–2 minutes until slightly thickened and coating the back of a spoon. Add the cooked 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, being careful not to burn. Remove from heat immediately and stir in lime juice.
06 - Spoon fluffy rice onto serving plates. Arrange glazed cod strips on top of the rice. Drizzle generously with the chili-garlic oil. Garnish with sliced spring onions, toasted sesame seeds, and fresh cilantro leaves if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The cod stays impossibly tender while developing this golden, lightly crisped exterior that holds onto every drop of glaze
- That chili-garlic drizzle is the kind of finish that makes people pause mid-bite and ask what you put in it
- Everything comes together in about 40 minutes but tastes like something you'd order on a special night out
02 -
- Dry your cod thoroughly before coating. Any moisture on the surface will make the cornstarch coating gummy instead of crisp.
- Don't overcrowd the pan when frying the fish. Crowding lowers the oil temperature and makes everything soggy.
- The glaze thickens quickly once it hits the hot pan. Have your cod ready to toss immediately.
03 -
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling. The nuttiness they add is worth the extra step.
- Let the glaze cool for 30 seconds before tossing the fish. It thickens slightly and clings better.