Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes.

In a large mixing bowl, whisk together the coconut milk, curry powder, zest and juice of the lime, minced garlic, grated ginger, fish sauce, soy sauce, olive oil, and brown sugar until fully combined.

Take the fish fillets and place them in a shallow dish. Pour half of the coconut lime mixture over the fish, making sure to coat each fillet evenly. Cover with plastic wrap and refrigerate for at least 15 minutes.

Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

Arrange the marinated fish fillets in the baking dish and pour any remaining marinade over them. Bake for 15 to 20 minutes, or until the fish is opaque and flakes easily.

Heat the remaining coconut lime sauce in a small saucepan over medium-low until warm, stirring occasionally.

Serve by scooping jasmine rice onto each plate, placing a cooked fish fillet on top, and drizzling with the warm coconut lime sauce. Garnish with fresh cilantro and lime wedges.