Cut the white fish fillets into bite-sized chunks, then mince the garlic and grate the ginger. Zest and juice one lime, combining both.

Heat a tablespoon of oil in a large pan over medium heat. Add red curry paste, garlic, and ginger; sauté for 2-3 minutes until fragrant.

Gently add fish chunks to the pan. Cook for 4-5 minutes, turning to ensure even cooking until the fish is opaque.

Pour in coconut milk, lime juice, and zest. Season with salt and pepper, reduce heat to low, and simmer for 10-15 minutes.

While the curry simmers, rinse the jasmine rice under cold water. Bring water to a boil, add the rice, cover, and cook for 15-20 minutes.

Serve the curry over the fluffy jasmine rice, garnished with fresh cilantro and lime zest.