Start by cutting your white fish fillets into bite-sized chunks and place them aside. Mince garlic and grate ginger.

In a large skillet, heat vegetable oil over medium heat. Add red curry paste, garlic, and ginger. Sauté for 2 minutes until fragrant.

Add fish chunks and cook for 4-5 minutes until they start to flake.

Lower heat and stir in coconut milk, lime juice, lime zest, and seasonings. Simmer uncovered for 10-15 minutes until thickened.

Rinse jasmine rice under cold water, then combine with water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.

Fluff the rice and plate it, topping with the Curry. Garnish with cilantro and lime zest.