Canh Chua Cá | Vietnamese Sweet and Sour Cod with Jasmine Rice

Rinse the jasmine rice thoroughly in cold water until the water runs clear, then simmer covered in double the amount of lightly salted water over low heat for 12-14 minutes until tender, then let it rest covered.

Cut the cod fillets into larger bite-sized pieces (approx. 4-5 cm). Peel and cut the pineapple into small wedges, cut the tomatoes into wedges, and rinse and drain the mung bean sprouts.

Finely chop the garlic, slice the spring onions and red chili into rounds, and roughly chop the coriander.