Start by rinsing the jasmine rice under cold water until the water runs clear. Combine the rinsed rice with water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fluffy.

In a shallow bowl, mix together the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt and pepper to prepare the coating.

In another bowl, whisk together the egg and milk until frothy. This egg wash will help the coating adhere to the fish.

Dip the cod strips into the egg wash, allowing excess to drip off, then roll them in the flour mixture until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Fry the cod strips in batches for 3-4 minutes on each side until golden brown.

In a small saucepan, heat a splash of olive oil. Sauté minced garlic until fragrant, then add chili paste, soy sauce, honey, and lime juice. Stir and heat through.

To serve, layer jasmine rice on a plate, place the cod strips on top, and drizzle with the chili garlic sauce.