Finely mince the ginger, basil stems, cilantro stems, and garlic cloves. Zest half a lime using a microplane grater.

Season all 8 redfish fillets on both sides with sea salt and cracked black pepper. Lightly dust each fillet with all-purpose flour and shake off the excess.

Heat the neutral oil in a large deep pan over medium heat until shimmering. Add the coated redfish fillets to the pan.

Cook the redfish for 3 minutes per side until golden and cooked through. Transfer the fish to a plate and set aside.

Add the ginger, basil stems, cilantro stems, and a pinch of sea salt to the same pan. Cook for 3 to 4 minutes until softened.

Add the minced garlic and red curry paste to the pan. Stir constantly for 2 minutes until fragrant.

Stir coconut milk, lime zest, maple syrup, and fish sauce into the pan. Bring the curry sauce to a gentle simmer.

Simmer the curry sauce for about 10 minutes until slightly reduced and thick enough to coat the back of a spoon. Carefully blend the sauce until smooth.

Divide the steamed white rice and snow peas among 8 serving plates. Spoon the smooth curry sauce over the rice.

Place one cooked redfish fillet on each portion. Garnish with basil leaves, cilantro leaves, and a squeeze of lime wedges.