Fish Sticks with Broccoli Rice

Name: Fish Sticks with Broccoli Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1 1/4 cups jasmine rice; 1 1-inch piece fresh ginger, peeled and sliced; Kosher salt, as needed; 1 small bunch broccoli, cut into small florets (about 4 cups); 2 inches Vegetable oil, for deep frying; 1 cup all-purpose flour; 1 tablespoon mustard powder; 1 cup cold seltzer water; 1 1/2 pounds center-cut skinless Pacific cod, cut crosswise into 8 strips; 1 to 2 teaspoons toasted sesame oil; 4 scallions, thinly sliced; Sweet Thai chili sauce, for serving; Lemon wedges, for serving

Recipe GLPRbb10d3f0af4104

Asian

Main Course

35 min

483 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Crispy golden fish sticks made from Pacific cod with a light, bubbly seltzer batter, paired with fragrant jasmine rice infused with fresh ginger and topped with steamed broccoli florets, scallions, and sesame oil. Served with sweet Thai chili sauce and fresh lemon wedges for a light, satisfying meal.

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Ingredients

1 1/4 cups jasmine rice

1 1-inch piece fresh ginger, peeled and sliced

Kosher salt, as needed

1 small bunch broccoli, cut into small florets (about 4 cups)

2 inches Vegetable oil, for deep frying

1 cup all-purpose flour

1 tablespoon mustard powder

1 cup cold seltzer water

1 1/2 pounds center-cut skinless Pacific cod, cut crosswise into 8 strips

1 to 2 teaspoons toasted sesame oil

4 scallions, thinly sliced

Sweet Thai chili sauce, for serving

Lemon wedges, for serving

Directions

Preheat your oven to 250°F. In a large pot, combine 2 cups of water with the jasmine rice, sliced ginger, and 3/4 teaspoon of kosher salt. Bring the mixture to a boil over high heat, then stir once. Reduce the heat to low, cover the pot with a lid, and simmer until the water is completely absorbed and the rice is tender, about 16 to 18 minutes. Once cooked, remove the pot from the heat and distribute the broccoli florets over the rice without stirring. Cover and let steam for 5 minutes to soften the broccoli.
While the rice is cooking, pour 2 inches of vegetable oil into a large pot or Dutch oven and heat over medium heat. Use a deep-fry thermometer to monitor the temperature until it reaches 375°F. In a large bowl, whisk together the all-purpose flour, mustard powder, 1/4 teaspoon of kosher salt, and the cold seltzer water until you have a smooth batter.
Season the cod strips evenly with kosher salt. Working in batches to avoid crowding, dip each cod strip into the prepared batter, allowing excess batter to drip away, then carefully place it into the hot oil. Fry the cod strips for 6 to 7 minutes, turning occasionally, until they are golden brown and crispy on the outside. The internal temperature should reach 145°F.
Transfer the cooked fish sticks to a wire rack set over a baking sheet, sprinkle lightly with kosher salt, and place in the preheated 250°F oven to keep warm while you finish frying the remaining batches. Between batches, allow the oil to return to 375°F before frying the next batch.
Once the broccoli rice is ready, gently fluff the rice with a fork. Remove and discard the ginger slices, then stir in the toasted sesame oil and sliced scallions. Season the rice to taste with kosher salt.
Divide the broccoli rice among four serving bowls or plates. Top each portion with two crispy fish sticks. Serve with sweet Thai chili sauce on the side and fresh lemon wedges for squeezing over the fish.

Comments

Grocery List Plus Editorial Staff4.25

This hits the sweet spot for a weeknight dinner: cod and broccoli are standard at every Charlotte chain, and the homemade batter costs far less than frozen fish sticks while cooking in about 30 minutes with minimal fussing. The real time hides rice simmering in the background, but ginger and scallions are supermarket staples that hit at Harris Teeter, Food Lion, or Kroger without a second stop. Thai chili sauce may require a quick swing through the Asian aisle, but it is cheap insurance for flavor and keeps indefinitely; sesame oil costs the same. The dish reheats poorly—the crust softens—so plan to serve it fresh, same night. For a family that eats fish without complaint and keeps soy or sriracha on hand already, this is a genuine weeknight win.