Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine with 2 cups of water and a pinch of salt in a medium saucepan, bringing it to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes until tender.

In a shallow bowl, mix ½ cup of all-purpose flour, ½ cup of cornmeal, 1 tsp of paprika, ½ tsp of garlic powder, and optional cayenne pepper, salt, and pepper. Combine until even.

In another bowl, whisk 1 large egg and ¼ cup of milk until frothy.

Dip the cod strips into the egg mixture, letting excess drip, then transfer to the flour mixture, coating well.

Heat ½ inch of olive oil in a skillet over medium-high heat. Fry coated cod strips for 3-4 minutes per side until golden brown, then transfer to a paper towel-lined plate.

In a small saucepan, heat 2 tbsp of olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant. Stir in 1 tbsp chili paste, 2 tbsp soy sauce, 1 tbsp honey or maple syrup, and juice from ½ lime. Cook for another minute.

Serve the cooked jasmine rice topped with crispy cod strips, drizzled with the chili garlic sauce.