Prepare the ingredients by cutting the white fish fillets into bite-sized chunks, mincing garlic, and grating ginger.

In a large pan over medium heat, add oil and let it warm. Add red curry paste, minced garlic, and ginger; sauté for 1 minute.

Mix in the chunks of white fish, spreading them evenly in the pan. Cook for 3-4 minutes until the fish flakes and turns opaque.

Pour in coconut milk, add lime juice and zest, and season with salt and pepper. Simmer on low for 10-15 minutes.

Rinse jasmine rice under cold water. In a pot, bring water to a boil, then stir in the rice. Cover and simmer for 15-20 minutes.

Fluff the jasmine rice with a fork, spoon the curry over it, and garnish with fresh cilantro leaves and lime zest.