Sweet & Spicy Cod Strips (Printable)

Tender cod strips coated in sweet-spicy glaze, served over fluffy rice with vibrant chili-garlic drizzle. A flavorful fusion dish ready in under an hour.

# 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 (optional)

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 with 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. 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, pepper, and smoked paprika. Add cod strips and toss 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 cod strips in batches without overcrowding, 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 ginger. Bring to a gentle simmer, stirring constantly. Cook for 1-2 minutes until slightly thickened and coats the back of a spoon. Remove from heat.
05 - Add the fried cod strips to the saucepan with the glaze. Gently toss until each piece is evenly coated. Cook for an additional 30 seconds to 1 minute, ensuring the glaze adheres well without overcooking the fish.
06 - Heat olive oil in a small pan over medium heat. Add minced garlic and sliced chili, sautéing for 1 minute until fragrant and garlic is pale golden, being careful not to burn. Remove from heat immediately and stir in lime juice.
07 - Spoon a bed of warm rice onto each plate. Arrange glazed cod strips on top. Drizzle 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 -
  • The contrast between the tender fish and that spicy sweet glaze is absolutely addictive
  • It comes together faster than you think and looks restaurant gorgeous
  • The chili garlic drizzle is the kind of thing you will want to put on everything
02 -
  • Dry the cod strips thoroughly before coating them or the cornstarch will not stick properly
  • Do not overcrowd the pan when frying or the fish will steam instead of crisp up
  • The glaze thickens quickly so remove it from heat as soon as it coats a spoon
03 -
  • Have all ingredients prepped before you start cooking, the recipe moves fast once you begin
  • Keep a small bowl of water nearby to wet your fingers when handling the fish
  • The glaze can be made ahead and gently reheated if you want to save time

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