In a saucepan, add rice, ginger, and 1.5 cups of salted water (3 cups for 4 servings). Set over high heat and once boiling, reduce heat to simmer 10-12 minutes or until water has been absorbed.
Heat a large skillet with a lid over medium heat with 1 tbsp. oil (2 tbsp. for 4 servings). Wash and remove stem and seeds from the bell pepper. Slice into 1/4 inch strips and add to skillet along with carrot and onion. Cook for about 5 minutes until vegetables are tender.
Add zucchini, red curry paste, coconut milk, coconut sugar and fish sauce to the skillet. Stir to combine everything well and cook for another 2 minutes, bringing the curry to a simmer.
Season the cod fillets on both sides with salt and pepper. Push the vegetables to the side of the skillet, and place cod in the broth. Cover the skillet and reduce heat to medium low. Cook cod for about 8-10 minutes, or until cod is cooked to an internal temperature of 145°F and flakes easily with a fork.
To serve, remove ginger pieces from rice. Divide rice between plates, top with vegetables and poached cod. Pour sauce over everything. Wash and chop the cilantro and spinkle on top. Enjoy!