Rinse the white fish fillets under cold water, pat dry, and cut into bite-sized chunks. Mince the garlic, grate the ginger, and zest the limes before juicing them. Rinse the jasmine rice in cold water until it runs clear.

In a medium saucepan, combine rinsed jasmine rice, a pinch of salt, and 1.5 cups of water. Bring to a boil over medium-high heat, then simmer gently on low for about 15–20 minutes. Let sit covered for 5 minutes before fluffing with a fork.

In a large skillet, heat a tablespoon of oil over medium heat. Add red curry paste, minced garlic, and grated ginger, stirring for 30–45 seconds until fragrant.

Pour in the coconut milk with lime juice and zest. If using fish sauce, add it now. Stir well and increase heat to a gentle simmer.

Add fish chunks to the simmering curry and baste with the sauce. Cook for 6–10 minutes or until the fish is opaque and flakes easily.

Taste the sauce and adjust lime juice or seasoning with a pinch of salt or sugar to balance acidity. Fold in chopped fresh cilantro before serving.

Spoon jasmine rice into bowls and top with the Coconut Lime Fish Curry, drizzling some sauce over the fish and garnishing with cilantro and lime zest.