Honey Chili Crisp Cod with Jasmine Rice and Green Beans

This honey chili crisp cod is a delightful fusion of sweet and spicy flavors. The cod fillets are coated in a crunchy panko crust infused with chili crisp, then baked to perfection. Served over fluffy jasmine rice with roasted green beans, every bite is a treat.

The star of the show is the firecracker sauce-a creamy, spicy-sweet drizzle made with mayonnaise, apricot jam and sriracha. It ties the dish together beautifully. Ready in under 30 minutes, this recipe is perfect for a quick yet impressive dinner.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, place honey packet in a small cup of warm water to soften. Trim green beans if necessary.
3. In a small bowl, combine panko and half the chili crisp. (Tip: Not a big fan of spice? Use a large drizzle of oil instead of the chili crisp.) Pat cod dry with paper towels; season all over with half the garlic powder (you’ll use the rest later), salt and pepper. Brush a thin layer of honey on flesh sides of cod. Mound chili panko mixture on top of each fillet, pressing to adhere.
4. Lightly oil a baking sheet; place cod, skin sides down, on one side of sheet. Toss green beans on empty side of sheet with a drizzle of oil, salt and pepper. Roast on top rack until cod is browned and cooked through and green beans are tender, 8-10 minutes. (For 4 servings, place cod and green beans on separate baking sheets; roast cod on top rack and green beans on middle rack.)
5. Meanwhile, in a second small bowl, combine mayonnaise, jam, sriracha and remaining garlic powder. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Divide rice, green beans and cod between plates. Top with firecracker sauce and serve with remaining chili crisp on the side if desired.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute cod with other firm white fish like halibut or haddock. Adjust cooking time as needed.

What can I use instead of apricot jam?

You can substitute with peach jam, orange marmalade or honey for a different sweetness.

Is this recipe gluten-free?

The panko breadcrumbs contain wheat, so it is not gluten-free. Use gluten-free panko or crushed rice crackers as a substitute.