Sweet Spicy Cod Strips (Print Version)
Tender cod strips coated in a sweet and spicy glaze, finished with a chili-garlic drizzle atop fluffy rice.
# Recipe Ingredients:
→ 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 (optional)
19 - 2 spring onions, finely sliced
20 - 1 tbsp toasted sesame seeds
21 - Fresh cilantro leaves
# Directions:
01 - Rinse the rice under cold water until the water runs clear. Combine with water and salt in a saucepan; bring to a boil over high heat. 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 any 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 coats the back of a spoon. Add the fried cod strips and toss gently to coat evenly.
05 - Heat olive oil in a small pan over medium heat. Add minced garlic and sliced chili, sautéing for about 1 minute until garlic is golden and fragrant but not browned. Remove from heat immediately and stir in lime juice. Set aside to cool slightly.
06 - Spoon a bed of warm rice onto each serving plate. Arrange glazed cod strips over 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 Advice:
01 -
- You get restaurant quality flavor in about 40 minutes without any special equipment or technique
- The balance of sweet heat means everyone at the table finds something to love
02 -
- Patting the cod completely dry before coating is what makes the difference between soggy and crispy strips
- The glaze thickens fast so stand right there and do not walk away
03 -
- Fry in batches rather than overcrowding the pan because crowding drops the temperature and creates steaming instead of crisping
- Let the glaze cool for just 30 seconds before tossing the cod so it coats thickly without sliding right off