Prepare ingredients: Rinse and pat fish dry, then cut into 1- to 2-inch chunks. Mince the garlic and grate the ginger. Zest and juice the limes, keeping zest separate for garnish. Rinse the jasmine rice under cold water until it runs clear, then drain.

Start the rice: In a medium saucepan, combine 1 cup rinsed jasmine rice, 2 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender. Turn off heat and let sit covered for 5 minutes, then fluff with a fork.

Cook the flavor base: In a large skillet or shallow pot, heat 1 tablespoon neutral oil over medium heat. Add 2 tablespoons red curry paste, 2 minced garlic cloves, and 1 tablespoon grated ginger. Stir constantly for 30-45 seconds until fragrant—do not let it burn.

Add coconut milk and seasonings: Pour in the entire can (14 oz) of coconut milk, stirring to combine with the paste. Add the juice of 2 limes and lime zest, 1 tablespoon fish sauce if using, and a pinch of salt and pepper. Bring the sauce to a gentle simmer.

Gently cook the fish: Carefully add the fish chunks in a single layer if possible. Reduce heat to medium-low and simmer gently, spooning sauce over the fish, until the fish is just opaque and flakes easily with a fork, about 6-10 minutes depending on thickness. Avoid overcooking.

Finish and adjust flavors: Taste the sauce and adjust salt, lime juice, or a pinch of sugar if needed to balance acidity. Remove from heat and lightly stir in a few chopped cilantro leaves, saving some for garnish.

Serve: Spoon jasmine rice into shallow bowls and ladle the coconut lime fish curry over the rice. Garnish with additional cilantro and extra lime zest or wedges.