Cut the white fish into large even-sized chunks. Dry it with a paper towel and gently rub the fish with a thin layer of red curry paste to season – you'll use about 2 teaspoons of the curry paste.

Heat the oil in a large saucepan over medium heat. Once the oil is hot, add the remaining red curry paste and stir-fry until it is fragrant and mixed into the oil – about 2 minutes.

Increase to medium-high heat, and add half of the coconut milk, all of the fish sauce, and palm sugar. Bring the sauce to a boil. Then, reduce the heat to medium and cook, stirring often, for about 8 minutes until the sauce is smooth and thick.

Add the remaining coconut milk and mix well. Taste the curry sauce. It should be spicy, salty and slightly sweet. Remember that you’ll serve it over rice, so it needs to be punchy. Add more palm sugar and some salt if your sauce needs balancing. Let the sauce come back to a light simmer.

Nestle your fish into the sauce and simmer gently. Use a lid, if you have one, to speed things up. Check your fish after 5 minutes and gently flip them over if they're not firm and opaque yet – cook for another 2 to 5 minutes.

Serve the Thai red fish curry over steamed jasmine rice (or cauliflower rice) in individual bowls. Top each bowl with warmed snow peas, shredded herbs (lime leaves or Thai basil), and sliced chilli. Then drizzle with freshly squeezed lime juice.