Time: 35 min.
Complexity: easily
Servings: 4

Cook cod fish sticks in a batter made with sparkling water for a stunning result: they'll be covered in a light, crispy golden crust, revealing the most tender white fish underneath. When frying in batches, be sure to measure the oil temperature each time to ensure even cooking and a delightful texture. Serve with jasmine rice, which will be even more flavorful if you add some sliced ​​ginger to the water while cooking. Serve with steamed broccoli, lemon wedges, and Thai chili sauce for dipping.

Ingredients:

• 1 and 1/4 cups jasmine rice
• 5 cm fresh ginger, peeled and thinly sliced
• 1 small bunch broccoli, cut into small florets (about 4 cups)
• Vegetable oil, for frying
• 1 cup flour
• 1 tbsp mustard powder
• 1 cup chilled sparkling water
• 0.7 kg Pacific cod center cut, skinless, cut crosswise into 8 strips
• 1-2 tsp. dark sesame oil
• 4 green onions, thinly sliced
• Sweet Thai chili sauce and lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

jasmine rice, ginger root, broccoli cabbage, flour, mustard powder, carbonated water, cod, sesame oil, green onions, chili sauce, lemon

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Preparation:

Step 1
• Preheat oven to 120°C (250°F). Combine 2 cups of water, rice, ginger, and 3/4 teaspoon of salt in a large saucepan. Bring to a boil, then stir and reduce heat to low. Cover and simmer until the liquid is absorbed and the rice is tender, 16-18 minutes. Remove from heat and stir in the broccoli (do not stir). Cover and set aside to steam.
Step 2
• Meanwhile, in a separate large saucepan or Dutch oven, heat 2 inches (5 cm) of vegetable oil over medium heat to 190°C (350°F) on a deep-fry thermometer. In a large bowl, whisk together the flour, mustard powder, 1/4 teaspoon salt, and sparkling water until smooth. Sprinkle the cod with salt. Working in batches, dip the fish in the batter, allowing any excess to drip back into the bowl, and fry until golden brown and crisp, 6 to 7 minutes. Transfer to a wire rack set over a baking sheet and season with salt; return the fish to the oven to keep warm. Between batches, reheat the oil to 190°C (350°F).
Step 3
• Gently fluff the rice with a fork. Remove the ginger, add sesame oil and green onions, and season with salt. Serve the cod with chili sauce, broccoli rice, and lemon wedges.

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