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Sweet and Spicy Cod Strips with Rice and Chili Garlic Drizzle

Sweet and Spicy Cod Strips with Rice and Zesty Garlic Drizzle

Discover the delightful bold flavors of Sweet and Spicy Cod Strips with Rice and Chili Garlic Drizzle, a family favorite meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cod Strips
  • 1 lb cod strips Can substitute with tilapia, haddock, or salmon.
  • ½ cup all-purpose flour Gluten-free flour works as a substitute.
  • ¼ cup cornmeal Optional for lighter coating.
  • 1 tsp paprika Smoked paprika adds extra depth.
  • 1 tsp garlic powder Fresh garlic can be used.
  • ½ tsp cayenne pepper Adjust based on spice tolerance.
  • 1 large egg Flax egg for vegan alternative.
  • 2 tbsp milk Use plant-based milk if desired.
  • to taste salt Essential seasoning.
  • to taste black pepper Essential seasoning.
  • ½ cup olive oil For frying; vegetable or canola oil are alternatives.
Chili Garlic Drizzle
  • 2 cloves minced garlic Fresh garlic elevates taste.
  • 2 tbsp chili paste Gives a spicy kick.
  • 3 tbsp soy sauce Tamari for gluten-free option.
  • 1 tbsp honey Agave syrup for vegan option.
  • ½ lime juice Can substitute with lemon juice.
Rice
  • 1 cup jasmine rice Rinse under cold water.
  • 1.5 cups water Add a pinch of salt.

Equipment

  • Saucepan
  • Skillet
  • Mixing Bowl
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear.
  2. In a saucepan, combine rinsed rice with water and a pinch of salt.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
  4. In a mixing bowl, combine all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper.
  5. In another bowl, whisk together an egg and milk.
  6. Coat each cod strip in the egg mixture, then roll in the flour mixture.
  7. Heat olive oil in a skillet, and fry the cod strips until golden brown.
  8. In a small saucepan, heat olive oil, then add minced garlic and sauté until fragrant.
  9. Stir in chili paste, soy sauce, honey, and lime juice, cooking for an additional minute.
  10. To serve, place jasmine rice on plates, top with cod strips, and drizzle with the chili garlic sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Store leftovers in separate containers for optimal freshness; the cod should be consumed within 2 days.

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