Sweet & Spicy Cod with Chili-Garlic Drizzle (Printable Version)
Tender cod strips tossed in sweet-spicy glaze, served over fluffy rice and finished with vibrant chili-garlic drizzle.
# 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:
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, then fluff with a fork.
02 - Pat cod strips thoroughly dry with paper towels. In a shallow bowl, combine cornstarch, salt, pepper, and smoked paprika. Dredge cod strips in the mixture, pressing gently to ensure even coating on all sides.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering. Fry 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 - Combine honey, soy sauce, rice vinegar, sriracha, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook for 1-2 minutes until slightly thickened and syrupy. Remove from heat.
05 - Add the fried cod strips to the warm glaze, tossing gently to coat evenly. Ensure all pieces are thoroughly covered in the sweet and spicy mixture.
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 is lightly golden, being careful not to burn. Remove from heat immediately and stir in lime juice.
07 - Spoon fluffy rice onto serving plates. 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. Serve immediately while hot.
# Expert Advice:
01 -
- The cod stays impossibly tender while developing that gorgeous golden exterior that practically shimmers
- You get that restaurant-quality sweet and spicy balance without any mysterious ingredients or hours of work
02 -
- Cod releases water as it sits, so pat it dry and cook immediately after coating or the cornstarch gets gummy
- The glaze thickens fast off the heat, so remove it from the flame as soon as it looks syrupy
03 -
- Use tamari instead of soy sauce to make this gluten-free without sacrificing any flavor
- Let the fried cod rest on a wire rack instead of paper towels to stay crisp on all sides