Print

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

Print Recipe

★★★★★

4.8 from 150 reviews

This recipe features crispy sweet and spicy cod strips served over fragrant jasmine rice. The cod is coated in a seasoned flour and cornmeal mixture, then pan-fried to golden perfection. Accompanied by a flavorful chili garlic sauce infused with soy sauce, honey, and lime, this dish balances heat and sweetness beautifully and is perfect for a satisfying weeknight dinner.

Ingredients

Scale

For the Cod Strips

  • 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

For the Jasmine Rice

  • 1 cup Jasmine rice
  • 2 cups Water
  • 1/2 tsp Salt

For the Chili Garlic Sauce

  • 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

  1. Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, ensuring fluffy cooked rice.
  2. Cook the rice: In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
  3. Prepare the dry coating: In a shallow bowl, mix together all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper to create a flavorful breading for the cod strips.
  4. Prepare the wet mixture: In another bowl, whisk together the egg and milk thoroughly to help the coating stick to the fish.
  5. Coat the cod strips: Dip each cod strip into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, pressing gently to ensure an even coat on all sides.
  6. Heat the oil: In a large skillet, heat oil over medium-high heat. Ensure the oil is hot enough to fry but not smoking before adding the fish.
  7. Fry the cod strips: Add the coated cod strips in batches to avoid overcrowding. Fry each side for 3-4 minutes until golden brown and cooked through. Remove from skillet and drain on paper towels.
  8. Make the chili garlic sauce: In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  9. Add sauce ingredients: Stir in chili paste, soy sauce, honey or maple syrup, and lime juice. Cook for another minute to blend flavors, then remove from heat.
  10. Serve: Place the jasmine rice on serving plates, top with the crispy cod strips, and drizzle generously with the chili garlic sauce. Enjoy immediately.

Notes

  • Adjust cayenne pepper amount to control the heat level of the coating.
  • Use maple syrup instead of honey for a vegan-friendly sauce.
  • Make sure oil is hot enough before frying to avoid greasy fish.
  • If preferred, cod strips can be baked at 400°F for 15-20 minutes as a healthier alternative.
  • Leftover chili garlic sauce can be refrigerated for up to 3 days.

Keywords: cod strips, fried cod, jasmine rice, spicy fish, chili garlic sauce, easy dinner, seafood recipe

Find it online: https://recipeswithria.com/sweet-and-spicy-cod-strips-with-jasmine-rice-and-chili-garlic-sauce-recipe/