In a medium skillet, combine 1 can of coconut milk and the juice of 2 limes over medium heat. Stir well until fully blended, allowing to warm for about 3-4 minutes until it begins to simmer gently.

Carefully add your choice of fish to the skillet. Let the fish cook for about 5-7 minutes, flipping halfway through, until opaque and flakes easily.

Lower the heat and allow the curry to simmer for an additional 2-3 minutes, gently stirring as the sauce thickens.

While the curry simmers, rinse 1 cup of jasmine rice under cold water until the water runs clear. In a separate pot, combine the rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce to low heat and cover, cooking for about 15 minutes.

Once both curry and rice are ready, fluff the rice with a fork, divide it among serving bowls, ladle curry generously over the rice, and garnish with chopped cilantro.