Rinse 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, reduce heat, cover, and simmer for 15-20 minutes.

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

In another bowl, whisk together one egg and milk until frothy. This will bind the coating to the cod strips.

Dip each cod strip into the egg mixture and then coat thoroughly in the flour mixture. Ensure an even coating.

Heat olive oil in a skillet over medium-high heat. Fry coated cod strips in batches for about 3-4 minutes on each side, until golden brown and crispy.

In a small saucepan, heat a tablespoon of olive oil and sauté minced garlic until fragrant. Stir in chili paste, soy sauce, honey, and lime juice, cooking until well combined.

Serve jasmine rice on each plate topped with crispy cod strips and drizzled with the chili garlic sauce.