Name: Sweet and Spicy Cod Strips with Jasmine Rice and Chili Garlic Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb Cod fillets, cut into strips; 1/2 cup All-purpose flour; 1/2 cup Cornmeal; 1 tsp Paprika; 1 tsp Garlic powder; 1/2 tsp Cayenne pepper (adjust to taste); Salt, to taste; Pepper, to taste; 1 Large egg; 1/4 cup Milk; Oil for frying, as needed; 1 cup Jasmine rice; 2 cups Water; 1/2 tsp Salt; 1/4 cup Olive oil; 2 tbsp Chili paste; 2 cloves Garlic, minced; 1 tbsp Soy sauce; 1 tbsp Honey or maple syrup (for a vegan option); 1 tsp Lime juice

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Introduction

These Sweet and Spicy Cod Strips with Rice offer a delightful combination of crispy, flavorful fish paired with fragrant jasmine rice and a tangy chili garlic sauce. Perfect for a quick weeknight dinner or a casual weekend treat, this dish balances heat and sweetness beautifully.

Sweet and Spicy Cod Strips with Jasmine Rice and Chili Garlic Sauce Recipe - Recipe Image

Ingredients

1 lb cod fillets, cut into strips
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper (adjust to taste)
Salt, to taste
Pepper, to taste
1 large egg
1/4 cup milk
Oil for frying, as needed
1 cup jasmine rice
2 cups water
1/2 tsp salt (for rice)
1/4 cup olive oil
2 tbsp chili paste
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp honey or maple syrup (for a vegan option)
1 tsp lime juice

Instructions

Step 1: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Step 2: In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 tsp salt. Bring to a boil over medium-high heat.
Step 3: Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Step 4: In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper.
Step 5: In another bowl, whisk together the egg and milk until combined.
Step 6: Dip each cod strip first into the egg mixture, letting excess drip off, then coat evenly in the flour mixture, pressing gently to adhere.
Step 7: Heat oil in a large skillet over medium-high heat. When hot, fry the coated cod strips in batches, avoiding overcrowding the pan.
Step 8: Fry for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish and drain on paper towels.
Step 9: In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 10: Stir in chili paste, soy sauce, honey (or maple syrup), and lime juice. Cook for another minute, then remove from heat.
Step 11: Serve the crispy cod strips over jasmine rice and drizzle generously with the chili garlic sauce.

Tips & Variations

For extra crispiness, let the coated cod strips rest for 10 minutes before frying.
Adjust the cayenne pepper and chili paste amounts to control the heat level to your preference.
Serve with a side of steamed vegetables or a fresh salad for a complete meal.
For a gluten-free option, substitute all-purpose flour with rice flour or a gluten-free blend.

Storage

Store cooked cod strips and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the cod strips in an oven or air fryer to retain their crispiness. The chili garlic sauce can be stored in a sealed container for up to 3 days and added fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, you can use other firm white fish like tilapia, haddock, or pollock. Just be sure to cut the fish into similar-sized strips for even cooking.

Is there a vegan alternative for the coating?

You can replace the egg wash with a mixture of plant-based milk and a bit of flour or cornstarch to help the coating stick. Also, use maple syrup instead of honey to keep the sauce vegan.