In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the red curry paste to the skillet and stir well to combine with the onion mixture. Cook for another 2 minutes to enhance the flavors.

Pour in the coconut milk, fish sauce, and lime juice. Stir to mix everything together and bring the mixture to a gentle simmer.

Add the fish pieces and cherry tomatoes to the skillet. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Stir in the fresh spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.

While the curry is simmering, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork and serve alongside the coconut lime fish curry. Garnish with fresh cilantro and lime wedges.