Pla Prew Wan | Crispy Thai Sweet and Sour Cod

Rinse the jasmine rice under cold running water, then cook it in twice its volume of lightly salted water, covered, over low heat for 12-14 minutes until it absorbs the water and becomes tender. Leave it covered to rest.

Thoroughly pat the cod fillets dry with paper towels, then cut into bite-sized, approx. 3x3 cm pieces. Toss the fish pieces in the cornstarch so that a thin, even layer coats them all over.

Prepare the vegetables and sauce: cut the bell pepper and pineapple into similar-sized cubes, slice the spring onions (set the green tops aside for serving), and finely mince the garlic. In a small bowl, mix together the tomato paste, rice vinegar, cane sugar, soy sauce, fish sauce, and 3 tablespoons of water.