Cá chiên sả ớt | Vietnamese Lemongrass Cod

Rinse the jasmine rice thoroughly in cold water, then cook covered in twice the amount of lightly salted water over low heat for 12–14 minutes until tender, then leave covered to rest.

Remove the outer, woody layers of the lemongrass, slice the tender inner white part into paper-thin rings, then chop very finely. Crush the garlic, deseed the chili pepper, and also chop it very finely.

In a bowl, mix the finely chopped lemongrass, crushed garlic, chopped chili, fish sauce, ground turmeric, and cane sugar into a fragrant spice mixture.