Serves 4
35 min
Fish Sticks with Broccoli Rice
Recipe GLPRbb10d3f0af4104
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.
