Step 1

Heat the oil in a pan over medium-low heat. Add the ginger and garlic, and saute until golden, about 3 minutes.

Step 2

Add the coconut milk, paprika, parsley, sriracha, curry paste, and salt to the pan. Turn the heat up to medium. Stir to combine as you bring the mixture to a boil. Reduce the heat to a simmer, and cook for 5 minutes to thicken.

Step 3

Place the fish into the liquid, spoon the liquid over the fish to coat with the bright red color. Cook until the fish is flaky and can be broken with a fork, about 10 minutes depending on the size and thickness of the fish.

Step 4

Serve the fish over brown rice, top with extra sauce, and sprinkle with extra parsley.