Sweet Spicy Cod Strips (Printable)

Tender cod strips glazed sweet and spicy, served atop fluffy rice with a chili-garlic finish.

# Ingredient List:

→ 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. 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 - For the chili-garlic drizzle, 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 Tips:

01 -
  • The combination of crispy cod with that sticky sweet glaze creates incredible texture contrast in every bite
  • Everything comes together in under 40 minutes making it perfect for weeknight dinners that still feel special
  • The chili garlic drizzle adds a fresh bright kick that cuts through the rich flavors perfectly
02 -
  • Dry your fish thoroughly before coating or the cornstarch will clump instead of creating that light crispy layer
  • Let the glaze cool slightly before tossing the fish so it coats beautifully instead of sliding right off
  • Warm your serving plates before plating because this dish loses its magic appeal once it starts cooling down
03 -
  • Use tamari instead of soy sauce to make this completely gluten free without sacrificing any flavor depth
  • Let your coated fish rest for ten minutes before frying this simple step changed my crispy coating game completely

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