Begin by preparing your ingredients for the Coconut Lime Fish Curry. Chop the white fish into bite-sized pieces, then mince 3 cloves of garlic and grate about an inch of fresh ginger.

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water and a pinch of salt, bringing it to a boil over medium-high heat.

Once boiling, cover the pot and reduce the heat to low, allowing it to simmer for 15 minutes until fluffy and the water is absorbed.

In a large skillet over medium heat, pour in 1 can of coconut milk and stir in 2 tablespoons of red curry paste, the minced garlic, grated ginger, and the juice of 1 lime.

Stir to combine everything thoroughly and let it simmer for about 5 minutes.

Gently add the chopped fish pieces to the simmering curry base, ensuring they are evenly dispersed. Allow the fish to cook for 3-4 minutes.

To plate, scoop a generous serving of fluffy jasmine rice onto each dish. Ladle the delicious Coconut Lime Fish Curry over the rice.