Rinse 1 cup of jasmine rice under cold water until the water runs clear, then set aside to drain.

Combine rinsed jasmine rice with 1.5 cups of water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

In a large bowl, mix together 0.5 cup of flour, 0.25 cup of cornmeal, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 0.5 teaspoon each of cayenne, salt, and pepper.

Whisk together 1 egg and 2 tablespoons of milk until combined, then set aside.

Pat cod strips dry, dip in egg wash, then coat thoroughly in the flour mixture.

Heat olive oil in a skillet. Fry coated cod strips for 3-4 minutes on each side until golden brown.

In a small saucepan, heat 1 tablespoon of olive oil, sauté minced garlic for 1 minute, add chili paste, soy sauce, honey, and lime juice, then cook for 1 additional minute.

Fluff rice, plate it, top with crispy cod, and drizzle with chili garlic sauce.