Pin It Tender cod strips coated in a sweet and spicy glaze, served over fluffy jasmine rice and finished with a vibrant chili-garlic drizzle. This Asian-inspired dish combines crispy battered fish with a sticky honey-soy glaze and aromatic chili-garlic oil for a balanced flavor profile. Perfect for a quick weeknight dinner that looks and tastes impressive.
The first time I made these cod strips, I was trying to recreate something I'd had at a tiny Asian fusion spot downtown. My kitchen smelled like ginger and caramelized honey, and my roommate kept wandering in asking if it was ready yet. We ended up eating straight from the pan because I couldn't wait to plate it properly.
Last winter, I made this for my parents who swear they don't like spicy food. Watching them tentatively try that first bite, then immediately reach for seconds, is now one of my favorite kitchen memories. My dad actually asked for the recipe the next day.
Ingredients
- Fresh cod fillets: Cod holds its shape beautifully when cut into strips and the mild flavor lets those bold spices really shine
- Cornstarch: Creates that light, crispy coating that stays crunchy even after tossing in the glaze
- Jasmine rice: The floral aroma pairs perfectly with the sweet and spicy flavors
- Honey and soy sauce: This combination creates that restaurant style glaze that coats every bite
- Fresh ginger: Dont use powdered here, fresh ginger adds a bright zing that cuts through the richness
- Sriracha: Adjust this to your heat preference, but it adds both color and that signature kick
- Red chili: Slicing it thin releases the oils into the oil for that beautiful red drizzle
- Lime juice: The acid balances all the sweet and salty elements perfectly
Instructions
- Get the rice going first:
- Rinse the rice until the water runs clear, then combine with water and salt in a saucepan. Bring it to a boil, reduce heat to low, cover tightly, and let it simmer for about 12 to 15 minutes until the water is absorbed. Fluff gently with a fork and keep it warm while you make everything else.
- Prep the cod strips:
- Pat your cod strips completely dry with paper towels, then toss them in a shallow bowl with cornstarch, salt, pepper, and smoked paprika until every piece is evenly coated. Shake off any excess coating before frying.
- Fry the cod:
- Heat the vegetable oil in a non stick skillet over medium high heat until shimmering. Cook the cod strips in batches, about 2 to 3 minutes per side, until golden brown and just cooked through. Transfer to a plate lined with paper towels to drain.
- Make the glaze:
- Combine the honey, soy sauce, rice vinegar, sriracha, and grated ginger in a small saucepan. Bring to a gentle simmer and cook for 1 to 2 minutes until it thickens slightly. Add the cooked cod strips and toss until evenly coated in that gorgeous glaze.
- Prepare the chili garlic drizzle:
- Heat the olive oil in a small pan over medium heat, then add the minced garlic and sliced red chili. Sauté for about 1 minute until fragrant and the chili starts to soften. Remove from heat immediately and stir in the lime juice.
- Assemble the bowls:
- Spoon that fluffy rice onto plates, arrange the glazed cod strips on top, and drizzle generously with the chili garlic oil. Scatter with spring onions, sesame seeds, and fresh cilantro if you want it to look as good as it tastes.
Pin It This recipe has become my go to for dinner parties because it looks impressive but is actually so forgiving. Last month, my friend texted me at midnight saying she was dreaming about that chili garlic drizzle.
Making It Your Own
Ive swapped cod for tilapia when cod wasnt available, and honestly, it still works beautifully. The key is using firm white fish that wont fall apart during frying.
Perfect Pairings
A crisp Riesling or cold lager cuts through the sweetness beautifully. I also love serving this alongside steamed broccoli or snap peas for something fresh and green.
Meal Prep Magic
The components actually reheat surprisingly well, though I recommend storing the drizzle separately and adding it just before serving. The cod stays crispier if you reheat it in a hot oven rather than the microwave.
- Double the glaze and drizzle, youll want extra
- Warm your plates before serving for restaurant style presentation
- Have extra lime wedges on hand for squeezing at the table
Pin It Theres something so satisfying about a dish that balances sweet, spicy, salty, and tangy all in one bite. Hope this becomes a regular in your dinner rotation like it has in mine.
Recipe FAQs
- → What type of fish works best for this dish?
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Cod is ideal due to its firm texture and mild flavor that absorbs the glaze well. Other white fish like haddock, tilapia, or sea bass can also be used successfully.
- → How can I adjust the spice level?
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Reduce or increase sriracha and chili amounts according to your preference. For milder heat, remove seeds from the red chili, and for more spice, add extra sriracha or use hotter chili varieties.
- → Can this be made gluten-free?
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Yes, simply substitute tamari for soy sauce, which is naturally gluten-free. Ensure all other ingredients are certified gluten-free if needed.
- → What's the best rice to use?
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Jasmine or basmati rice works best for its fluffy texture and ability to absorb flavors. Long-grain white rice can also be used as a substitute.
- → How do I keep the cod crispy?
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Pat the fish dry thoroughly before coating, and fry in small batches to maintain oil temperature. Using a non-stick skillet helps prevent sticking and ensures even browning.
