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Pat fish fillets dry with paper towel and season both sides with salt and black pepper. Set aside.
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Stir in garlic, ginger, and red curry paste and cook for 1 minute until fragrant.
Pour in coconut milk and chicken or vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
Add seasoned fish fillets to the simmering liquid. Cover partially and cook for 8 to 10 minutes or until the fish is opaque and flakes easily with a fork.
Stir in fish sauce and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice if preferred.
Ladle soup into individual bowls. Garnish with chopped cilantro and serve lime wedges on the side.