Rinse jasmine rice under cold water. In a saucepan, bring water and a pinch of salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes.

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

Stir in red curry paste and cook for 1 minute, allowing flavors to meld.

Gradually whisk in coconut milk, lime juice, lime zest, and fish sauce. Simmer for 3-5 minutes until sauce thickens.

Gently place fish fillets into sauce, cooking for 4-5 minutes on each side until opaque.

Taste sauce and adjust seasoning with salt, pepper, and additional lime juice if desired.

Fluff rice, serve in bowls topped with the curry, and garnish with fresh cilantro.