Preheat a saucepan over medium heat. Add the oil, the garlic, salt and stir constantly for 1 minute to cook the garlic.

Add the rice and stir constantly for 1 minute.

Add the water and stir briefly. Once it comes to a boil, reduce the heat to a minimum and cover with a lid.

Cook the rice for 15 minutes or until there’s no liquid left at the bottom of the pan. As soon as it’s ready, I like to mix it using a fork to separate the rice and leave it like that for a couple of minutes.

For this recipe, you want to ideally make the rice the day before.

Reheat your rice from the day before in the microwave. You also want to heat up the mix of vinegar and sugar. Mix both of them together while they’re hot and let them cool down completely.

Preheat a small skillet (about 16cm/6in wide) over medium heat. Add the oil and enough rice to make a 2-rice thick layer.

Use a spatula to press down the rice to make it stick to each other.

After 3-4 minutes, check if the bottom is golden enough and flip it onto the dish where you will be serving.

Use your fingers to flake the fish into medium pieces.

Add the rest of the ingredients to the fish and mix. Taste it and correct the level of salt if needed.

Serve the fish cold over the hot crispy rice.