Pat fish fillets dry with a paper towel and lightly season both sides with salt.

In a large shallow pan, heat the neutral oil over medium heat. Add diced onion, minced garlic, and ginger. Sauté for 1–2 minutes until fragrant and softened. Stir in the red curry paste and cook for another 30 seconds to release its aroma.

Pour in the coconut milk and broth. Add fish sauce, sugar, lime juice, and a pinch of salt to taste. Stir to combine and bring to a gentle simmer.

Carefully add the fish into the simmering curry broth. Reduce heat to low and poach, covered, for 7–10 minutes, or until the fish is opaque and flakes easily with a fork.

Carefully transfer the fish to serving plates. Spoon the curry broth over the top and garnish with sliced red chilis, chopped cilantro, and a drizzle of chili oil. Serve with steamed white rice and your favorite vegetables.