Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine with 1 ¾ cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes until tender. Fluff and set aside.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until translucent. Stir in 2 minced garlic cloves and 1 tablespoon of minced ginger; sauté for another minute until fragrant.

Sprinkle in 1 tablespoon of curry powder along with salt and pepper to taste, stirring for about 30 seconds to release the essential oils.

Nestle 4 white fish fillets into the skillet, then pour in 1 can of coconut milk and the juice and zest of 1 lime. Stir gently to coat the fish and let bubble.

Reduce heat to low, cover, and simmer for about 8 to 10 minutes until fish is opaque and flakes easily.

Serve a portion of jasmine rice on each plate, top with fish and sauce, and garnish with cilantro.