Pat the white fish dry and season generously with salt. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the fish and sear for 3-4 minutes on each side until golden brown and cooked through. Remove from pan.

In the same skillet, reduce heat to medium, and add chopped onion, crushed garlic, and minced ginger. Sauté for 3-4 minutes until the onions soften and become translucent.

Stir in 3 tablespoons of Thai red curry paste and cook for 2-3 minutes, stirring until fragrant and the oil separates slightly.

Pour in 400g of coconut milk, 1 teaspoon of fish sauce, 2 teaspoons of lime juice, and 1 teaspoon of brown sugar. Bring to a gentle simmer, stirring to combine, and cook for about 8-10 minutes until the sauce thickens.

Return the seared fish to the skillet, nestling it in the coconut sauce, and cook for an additional 2-3 minutes until heated through.

Remove from heat and garnish with fresh herbs. Serve immediately with lime wedges and sliced chilies, paired with steamed rice.