Start by rinsing 1 cup of jasmine rice under cold water in a fine-mesh strainer until the water runs clear, about 2-3 minutes.

In a medium saucepan, combine the rinsed jasmine rice with 2 cups of water or fish stock, bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until tender.

In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add 1 finely chopped medium onion and sauté for about 5 minutes.

Stir in 2 minced garlic cloves, 1-inch grated ginger, and 1-2 slit green chilies into the sautéed onions and cook for an additional 2-3 minutes.

Add 1 teaspoon each of ground turmeric, ground cumin, and coriander powder to the pan, stirring to coat the onion mixture and toast the spices for about 1 minute.

Pour in 1 cup of full-fat coconut milk, stir well, and bring to a gentle simmer over medium heat for about 3-5 minutes.

Add 1 tablespoon of fish sauce (or soy sauce) along with the juice and zest of 1 lime. Stir and allow the curry to simmer for another 5-7 minutes.

Nestle 1 pound of white fish fillets into the sauce. Cover and cook for 5-8 minutes, or until the fish is opaque and flakes easily.

Garnish your Coconut Lime Fish Curry with freshly chopped cilantro leaves and serve it over the cooked jasmine rice, with lime wedges on the side.