1-Preparation Phase (10 minutes): Before you begin cooking, proper preparation makes the process smooth and enjoyable:
1. Pat the fish fillets dry using paper towels
2. Finely chop the onion
3. Crush the garlic cloves
4. Measure out the minced ginger
5. Squeeze fresh lime juice
6. Prepare any fresh herbs you’ll be using for garnish

2-Cooking Phase (15 minutes): 1. Prepare the fish: Pat the fish dry, drizzle with a small amount of oil, season with salt, and sear until golden brown on both sides. Remove and set aside.
2. Create the flavor base: In the same pan, sauté onion, garlic, and ginger until soft and translucent, about 3-4 minutes. This step builds the foundation of flavor for your coconut lime curry.
3. Add the spices: Stir in the Thai red curry paste and cook until fragrant, about 1 minute. This toasting process releases the essential oils and intensifies the flavor.
4. Build the sauce: Pour in coconut milk, fish sauce, lime juice, and brown sugar. Simmer for 8-10 minutes until slightly thickened. Adjust seasoning to taste.
5. Cook the fish: Gently add fish fillets back to the sauce and cook for 2-3 minutes until fully cooked. The fish should flake easily with a fork.
6. Finish and serve: Garnish with fresh herbs and sliced chillies. Serve immediately with lime wedges and steamed rice.