Sweet & Spicy Cod with Rice (Printable)
Tender cod strips tossed in a sweet and spicy glaze, served atop fluffy rice with a vibrant 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 Steps:
01 - Rinse the rice under cold water. Combine with water and salt in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes until cooked. Fluff with a fork and keep warm.
02 - Pat the cod strips dry. In a shallow bowl, toss them with cornstarch, salt, pepper, and smoked paprika until evenly coated.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat. Fry the cod strips in batches, 2–3 minutes per side, until golden and just cooked through. Set aside on a plate lined with paper towels.
04 - In a small saucepan, combine honey, soy sauce, rice vinegar, sriracha, and ginger. Bring to a simmer and cook for 1–2 minutes until slightly thickened. Toss the cooked cod strips in the glaze until evenly coated.
05 - Heat olive oil in a small pan over medium heat. Add garlic and chili, sauté for 1 minute until fragrant. Remove from heat and stir in lime juice.
06 - To serve, spoon rice onto plates, top with glazed cod strips, and drizzle with the chili-garlic oil. Garnish with spring onions, sesame seeds, and cilantro if desired.
# Expert Suggestions:
01 -
- The glaze clings to every nook of the flaky cod, creating that perfect sticky-sweet coating that restaurant dishes always seem to nail
- Everything comes together in under 45 minutes, making it impressive enough for guests but easy enough for Tuesday nights
02 -
- Don't overcrowd the pan when frying the cod, or the pieces will steam instead of crisp up
- The glaze thickens quickly off heat, so remove it from the stove as soon as it coats the back of a spoon
03 -
- Pat the cod strips extremely dry before coating, or the cornstarch won't adhere properly
- Toast your sesame seeds in a dry pan over medium heat until they're fragrant and lightly golden