Panko Cod Sticks with Sweet and Sour Papaya Dip
Panko-coated, finger-size pieces of B.C. lingcod served with a sweet and sour, Asian-style papaya dip. Make a meal of the cod sticks by serving them with coleslaw and steamed rice. Recipe could be halved.
Recipe - Quality Foods
Panko Cod Sticks with Sweet and Sour Papaya Dip
Prep Time30 Minutes
Servings4
Cook Time18 Minutes
Ingredients
1 cup peeled ripe papaya, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice or orange juice
2 Tbsp lime juice
2 Tbsp brown sugar
1 tsp finely grated ginger
2 tsp soy sauce
1 tsp sriracha or hot chili sauce, or to taste
1/2 tsp cornstarch
1 1/2 cups panko (see Note)
1/2 tsp paprika
salt and freshly ground black pepper, to taste
1/3 cup mayonnaise
550 grams B.C. lingcod or other cod fillets, any bones removed
lime slices and cilantro sprigs, for garnish (optional)
Directions
- To make the dip, place papaya, juices, sugar, ginger, soy sauce, sriracha and cornstarch in a food processor or blender and pulse until smooth. Transfer mixture to a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer 2 to 3 minutes. Remove dip from the heat, cool to room temperature, transfer to a bowl, cover and refrigerate until needed. (Dip can be made a day before needed.)
- Place panko in a large non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 to 5 minutes. Spread panko on a wide plate and let cool. Now mix in the paprika, salt and pepper. Line a large baking sheet with parchment paper (see Note 2).
- Place the mayonnaise in a medium bowl. Cut the fish into sticks, each about 4-inches long and 3/4- to 1-inch wide. Set the cod sticks in the bowl with mayonnaise and gently toss to coat each piece.
- Preheat oven to 425 F. Coat each cod stick in panko, pressing it on to help it adhere. Set the coated fish on the baking sheet as you go along. Bake the fish 13 to 15 minutes, or until cooked through. Serve the cod sticks with the papaya dip, garnished with lime slices and cilantro sprigs.
Note: Panko are coarse, Japanese-style breadcrumbs. It’s sold in our Asian foods aisle. The baking sheet used when testing this recipe was 18- by 13-inches.
30 minutes
Prep Time
18 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
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Kikkoman - Soy Sauce, 148 Millilitre
$5.69$3.84/100ml
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McCormick Gourmet - Paprika, 35 Gram
$6.99$19.97/100g
Not Available
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Limes - Fruit, Fresh, 1 Each
Flyer Sale
2 for $1.50
$0.75 was $0.99
Directions
- To make the dip, place papaya, juices, sugar, ginger, soy sauce, sriracha and cornstarch in a food processor or blender and pulse until smooth. Transfer mixture to a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer 2 to 3 minutes. Remove dip from the heat, cool to room temperature, transfer to a bowl, cover and refrigerate until needed. (Dip can be made a day before needed.)
- Place panko in a large non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 to 5 minutes. Spread panko on a wide plate and let cool. Now mix in the paprika, salt and pepper. Line a large baking sheet with parchment paper (see Note 2).
- Place the mayonnaise in a medium bowl. Cut the fish into sticks, each about 4-inches long and 3/4- to 1-inch wide. Set the cod sticks in the bowl with mayonnaise and gently toss to coat each piece.
- Preheat oven to 425 F. Coat each cod stick in panko, pressing it on to help it adhere. Set the coated fish on the baking sheet as you go along. Bake the fish 13 to 15 minutes, or until cooked through. Serve the cod sticks with the papaya dip, garnished with lime slices and cilantro sprigs.
Note: Panko are coarse, Japanese-style breadcrumbs. It’s sold in our Asian foods aisle. The baking sheet used when testing this recipe was 18- by 13-inches.