Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice with water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until tender. Let sit covered for 5 minutes.

In a large skillet, heat olive oil over medium heat. Add grated ginger and minced garlic. Sauté for 1-2 minutes until fragrant, stirring occasionally.

Stir in red curry paste, cooking for an additional minute until aromatic and combined with ginger and garlic.

Pour in coconut milk and lime juice plus zest. Whisk until smooth and bring to a simmer. Cook for 3-5 minutes until slightly thickened.

Gently place fish fillets into the sauce and cook for 4-5 minutes on each side until opaque and flaky.

Taste the curry and season with salt, pepper, and extra lime juice as desired. Stir to adjust flavors.

Fluff the jasmine rice and serve as a base for the curry. Top with fish and sauce, garnished with fresh cilantro.