Thai Crispy Fish with Three-Flavor Sauce | Pla Rad Prik

Thoroughly rinse the jasmine rice in cold water, then cook covered in twice the amount of lightly salted water for 12–15 minutes until tender, and keep warm.

Pat the cod fillet completely dry with paper towels, cut into larger slices, then coat both sides lightly in cornstarch.

Finely mince the garlic and red chili pepper. Squeeze the juice from the limes.