Crispy Tamarind Cod with Coconut Rice
Golden cod fillets get a tangy tamarind glaze and land over fluffy coconut rice with crunchy cucumbers.
Prep: 15 · Cook: 23 · Total: 38 · Serves: 4 · Difficulty: Medium · Rating: 4.9/5 (183 reviews)
INSPIRED BY
An original diner-inspired fish plate that pairs a crisp cod cutlet with the sweet-sour lift of tamarind.
Story
Theo wanted a fish dinner with the energy of a roadside plate, not a precious little fillet with three drops of sauce. Tamarind brings the tang, coconut rice brings the comfort, and cucumber keeps the whole thing moving. The breading gets crisp in one skillet while the rice quietly does its work. Put the glaze on at the end and you get that sticky, glossy finish every diner plate deserves.
By Theo
Ingredients
- 1 1/2 cups jasmine rice
- 1 cup unsweetened coconut milk
- 1 cup water
- 1/2 tsp kosher salt
- 1 1/2 lb cod fillets
- 1/2 cup panko breadcrumbs
- 2 tbsp all-purpose flour
- 1 large egg, beaten
- 2 tbsp neutral oil
- 2 tbsp tamarind concentrate
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 Persian cucumber, thinly sliced
- 2 scallions, sliced
Instructions
- Rinse the rice until the water runs mostly clear, then combine it with coconut milk, water, and salt in a saucepan.
- Bring the rice to a simmer, cover, cook on low for 15 minutes, then rest off the heat for 5 minutes.
- Pat the cod dry and season it lightly, then coat each piece in flour, beaten egg, and panko.
- Heat oil in a large nonstick skillet over medium-high heat and cook the cod until golden and opaque, 4 to 5 minutes per side.
- Whisk tamarind, brown sugar, soy sauce, and 1 tablespoon water, then brush the glaze over the hot cod.
- Fluff the coconut rice and serve with cod, cucumber, and scallions, spooning any extra glaze over the top.
Chef Tips
- Pat the cod dry before breading so the crust adheres and browns evenly.
- Tamarind concentrate varies in strength, so taste the glaze and add a pinch more sugar if needed.
- Use a thermometer and pull the fish at 145 F in the thickest part.
- For extra crunch, add roasted peanuts or crispy shallots at the table.
Cook's Notes
- Keep the glaze thin enough to brush so it does not soften the crust too soon.
- If the cod pieces are thick, lower the heat after browning and cover for 2 minutes.
- Rest the rice before fluffing so the grains finish steaming.
- Refrigerate leftovers up to 2 days and re-crisp the fish in a 400 F oven.