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Sauté grated ginger, minced garlic, and minced onion in a pan with oil until fragrant
Add chicken or vegetable broth, Thai red curry paste or tom yum soup paste, fish sauce, and brown sugar to the pan
Spice the broth to your liking
Stir in coconut milk and allow the mixture to simmer to thicken slightly
Salt to taste and add more curry paste if needed
Add cod or other white fish to the pan and simmer until fully cooked and opaque white and flaky (about 7 minutes)
Baste the fish with broth if it is not fully submerged
Squeeze fresh lime juice over the fish and broth
Serve the fish over white rice and pour the broth over top
Garnish with chopped scallions, cilantro, and a drizzle of chili oil