Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear, then prepare a medium saucepan with the rinsed rice and 2 cups of water or fish stock.

Place the saucepan over medium-high heat to bring it to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes.

In a large pan, heat 2 tablespoons of coconut oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.

Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes.

Sprinkle in 1 teaspoon of ground turmeric, cumin, and coriander powder; stir well and toast for about 1 minute.

Pour in 1 cup of coconut milk and stir gently, bringing the sauce to a gentle simmer.

Add 1 tablespoon of fish sauce and the juice and zest of 1 lime, stir well, and adjust salt. Let it simmer for 5-7 minutes.

Gently nestle the white fish fillets into the coconut sauce, cover, and cook for 5-8 minutes, until opaque.

After cooking, garnish with fresh cilantro leaves and serve over jasmine rice, with lime wedges on the side.