Begin by cutting white fish fillets into bite-sized chunks and set aside.

In a large skillet, heat a tablespoon of oil over medium heat. Add red curry paste, minced garlic, and grated ginger, sautéing for about one minute.

Fold in the fish chunks into the skillet, coating them with the curry base. Cook for 3-4 minutes until the fish is lightly cooked.

Pour in coconut milk and juice of one lime. Add lime zest, salt, and pepper to taste. Let simmer on low heat for 10-15 minutes.

Rinse jasmine rice under cold water. Bring two cups of water to a boil in another pot, add rice with a pinch of salt, cover, and reduce heat to low. Cook for 15-20 minutes.

Once the rice is cooked, fluff it gently with a fork. Serve by placing jasmine rice on each plate and ladling the Coconut Lime Fish Curry on top. Garnish with cilantro leaves and extra lime zest.