Begin by cutting the white fish fillets into bite-sized chunks and set them aside. Mince the garlic and grate the fresh ginger.

In a large pan, heat 1 tablespoon of oil over medium heat. Add the red curry paste, minced garlic, and grated ginger. Sauté for about 1 minute.

Gently incorporate the fish chunks into the curry base. Cook for approximately 3-4 minutes until the fish is opaque.

Stir in the coconut milk, lime juice, zest, and season with salt and pepper. Simmer for 10-15 minutes until thickened.

In a separate pot, boil 2 cups of water, then add rinsed rice and salt. Cover and simmer for 15-20 minutes.

Fluff the jasmine rice and plate it, then spoon the curry over the rice and garnish with cilantro and lime zest.