Sweet & Spicy Cod with Rice

The way my tiny kitchen filled with that honey-garlic aroma when I first attempted this dish still makes me pause. I was trying to recreate something I'd tasted at a friend's dinner party, convinced I could nail the balance of sweet and heat. The cod turned out perfectly tender, but I definitely used way too much chili that first time. My roommate still teases me about how we both reached for milk simultaneously.

Last winter my sister came over feeling defeated after a terrible week at work. I made this for her, watching her shoulders actually drop as she took that first bite of sweet-spicy cod over warm rice. She didn't say much, just kept eating and eventually smiled. Sometimes food really is the fastest way to comfort someone.

Ingredients

• 500 g (1.1 lb) fresh cod fillets: Fresh cod is crucial here since the natural sweetness pairs beautifully with the spicy glaze, and firm fillets hold their shape when cut into strips
• 2 tbsp cornstarch: Creates the lightest coating that crisps up in the pan without becoming heavy or bready
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the fish shine while building flavor layers
• 1/4 tsp smoked paprika: Adds this subtle smoky depth that makes people wonder what your secret ingredient is
• 2 tbsp vegetable oil: High smoke point means you can get that golden crust without burning
• 200 g (1 cup) jasmine rice: Jasmine rice fluffs up perfectly and has a natural fragrance that complements Asian-inspired flavors
• 400 ml (1 2/3 cups) water: The 2:1 water-to-rice ratio never fails me for fluffy, separate grains
• 2 tbsp honey: Honey's floral sweetness creates a more complex glaze than plain sugar
• 2 tbsp soy sauce: The umami foundation that balances all that sweetness
• 1 tbsp rice vinegar: Cuts through the rich glaze with just enough acid
• 1 tbsp sriracha or chili sauce: Builds that gentle heat that creeps up on you
• 1 tsp grated fresh ginger: Fresh ginger brings warmth and complexity that ground ginger can't match
• 2 tbsp olive oil: Mild enough to let garlic and chili shine without overpowering
• 2 cloves garlic: Finely mince these so they infuse the oil rather than burn
• 1 red chili: Remove seeds if you want just the flavor and color without too much fire
• 1 tbsp lime juice: Brightens everything just before serving
• 2 spring onions: Their mild crunch and fresh bite balance the sticky glaze perfectly
• 1 tbsp toasted sesame seeds: I always toast mine in a dry pan for about 2 minutes until fragrant

Instructions

Get the rice going first:

Rinse the rice under cold water until it runs clear, then combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover tightly, and simmer for 12–15 minutes until all water is absorbed. Fluff gently with a fork and keep covered.

Prep your cod strips:

Pat the cod completely dry with paper towels, then cut into strips about 2 inches wide. Toss them in a shallow bowl with cornstarch, salt, pepper, and smoked paprika until evenly coated.

Fry until golden:

Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering. Cook the cod strips in batches, 2–3 minutes per side, until golden and just cooked through. Transfer to a plate lined with paper towels.

Make the glaze:

Combine honey, soy sauce, rice vinegar, sriracha, and ginger in a small saucepan. Simmer for 1–2 minutes until slightly thickened, then add the fried cod strips and toss until coated.

Whip up the drizzle:

Heat olive oil in a small pan over medium heat. Add minced garlic and sliced chili, sautéing for just 1 minute until fragrant. Remove from heat immediately and stir in lime juice.

Bring it all together:

Spoon warm rice onto plates, arrange glazed cod strips on top, and finish with that chili-garlic oil. Scatter with spring onions, sesame seeds, and fresh cilantro if you've got it.

Save

This recipe has become my go-to when friends announce they're coming over with zero notice. Something about that combination of flaky fish and sticky glaze feels fancy but incredibly comforting at the same time.

Making It Your Own

I've swapped the cod for halibut when it was on sale, and even tried it with firm white fish like sea bass. The timing stays mostly the same, just adjust for thicker fillets. Sometimes I add broccoli florets to the rice during the last five minutes of cooking for a one-bowl situation.

The Rice Foundation

After years of making rice, I discovered that rinsing until the water runs clear is absolutely non-negotiable. It removes excess starch and prevents gummy, clumpy rice. Also, letting the rice rest off the heat for five minutes before fluffing makes a huge difference in texture.

Serving Ideas

While this stands beautifully on its own, I love serving it with steamed bok choy or snap peas for crunch. A crisp cucumber salad dressed with rice vinegar cuts through the richness nicely too.

• Warm sake or cold beer both pair perfectly here
• Extra lime wedges on the side let people adjust acidity
• Keep some extra glaze warm for anyone who wants more

Save

There's something deeply satisfying about a recipe that looks impressive but comes together so intuitively. Hope this brings as much joy to your table as it has to mine.

Recipe FAQs

→ Can I use other types of fish for this dish?

Yes, you can substitute cod with other firm white fish like haddock, tilapia, or cod. The cooking time may vary slightly depending on the thickness of the fish strips.

→ How can I make this dish spicier?

To increase the heat, add more sriracha or chili sauce to the glaze, and include some chili seeds in the drizzle. You can also add a pinch of red pepper flakes to the glaze for extra spice.

→ Is this dish suitable for meal prep?

This dish can be partially prepped ahead. Cook the rice and cod strips in advance, then reheat and toss with the glaze before serving. The chili-garlic drizzle is best made fresh just before serving.

→ What rice works best for this recipe?

Jasmine or basmati rice are ideal for this dish as they cook up fluffy and have a mild flavor that complements the sweet and spicy cod. You can also use brown rice for a healthier option.

→ Can I make this gluten-free?

Yes, simply use tamari instead of soy sauce, and ensure your sriracha or chili sauce is gluten-free. The cornstarch used for coating the fish is typically gluten-free, but double-check the packaging if you have severe allergies.