Cook rice: In a small saucepan, combine rice, 1 cup water, and ¾ teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 minutes. Keep covered until ready to serve.

Prep ingredients: Meanwhile, peel and thinly slice shallot into thin rings. Pick cilantro leaves from stems; thinly slice stems, keeping leaves whole. Squeeze 2 tablespoons lime juice into a medium bowl. Coarsely chop peanuts. Trim and discard end from lettuce, then separate leaves, keeping them whole.

Make sauce: To the medium bowl with lime juice, add fish sauce, chili garlic sauce, ¼ cup warm water, and 2 tablespoons sugar; stir to combine. Add cilantro stems and 2 tablespoons of the shallots (save rest for step 4). Set aside until step 6.

Fry shallots: Heat ¼ inch oil in a medium skillet over medium-high. Add remaining shallots and fry until golden brown, stirring constantly to ensure even browning, 2–3 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Season with salt. Reserve skillet with oil for step 5.

Season & cook cod: Pat cod dry, pressing out excess water if necessary. Cut into 2-inch pieces. In a small bowl, combine 2 teaspoons of the curry powder and a pinch of salt. Rub curry mixture all over fish. Heat reserved oil in skillet over medium-high. Add cod and cook until lightly browned, 2 minutes per side. Transfer to a paper towel-lined plate; sprinkle with salt.

Assemble & serve: Fluff rice with a fork. Assemble lettuce wraps at the table, filling each lettuce leaf with some of the rice and cod. Drizzle with sauce and top with fried shallots, peanuts, and whole cilantro leaves