Step-by-Step Instructions for Coconut Lime Fish Curry with Jasmine Rice

• Rinse the jasmine rice under cold running water until the water is clear, then set aside to drain.
• In a medium saucepan, combine the rinsed jasmine rice and 2 cups of water or fish stock. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
• In a large pan, heat 2 tablespoons of coconut oil over medium heat, then sauté the finely chopped onion for 5 minutes until translucent.
• Add the minced garlic, grated ginger, and slit green chilies to the pan, cooking for another 2-3 minutes until fragrant.
• Sprinkle in the ground turmeric, cumin, and coriander powder, toasting for about 1 minute until aromatic.
• Pour in 1 cup of coconut milk, stirring to combine and bring to a gentle simmer.
• Add fish sauce or soy sauce, lime juice, and lime zest, adjusting salt as needed, and let simmer for 5-7 minutes.
• Gently add the white fish fillets, cooking for 5-8 minutes until the fish is opaque and flaky.
• Remove from heat and garnish with fresh cilantro leaves. Serve over warm jasmine rice with extra lime wedges.