Prep the fish. Pat the fillets dry with paper towels. Season both sides with salt and pepper, and rub lightly with oil. If the fillets are thin, handle gently so they don’t break.

Preheat the air fryer. Set it to 375°F (190°C) for 3 to 5 minutes. A preheated basket helps the fish cook evenly and prevents sticking.

Toss the broccoli. In a bowl, toss the florets with 1 tablespoon oil, a pinch of salt, and pepper. For extra flavor, add a little lime zest.

Air fry the broccoli. Add broccoli to the basket in a single layer. Cook for 6 to 8 minutes, shaking halfway, until crisp-tender with lightly browned edges. Remove and keep warm.

Air fry the fish. Lightly oil the basket or use parchment made for air fryers. Place the fillets in a single layer. Air fry for 7 to 10 minutes, depending on thickness. The fish is done when it flakes easily and reaches an internal temp of 145°F (63°C).

Start the sauce while the fish cooks. In a small saucepan over medium heat, add a teaspoon of oil. Cook the garlic and ginger for 30 seconds until fragrant, not browned.

Build the green curry sauce. Stir in the green curry paste and cook for 30 to 45 seconds to bloom the flavors. Pour in the coconut milk and whisk until smooth.

Season the sauce. Add fish sauce (start with 1 teaspoon), brown sugar or honey, and a squeeze of lime juice. Simmer gently for 2 to 3 minutes until slightly thickened. Taste and adjust: more curry paste for heat, more lime for brightness, or a pinch more sugar for balance.

Combine and finish. Add the broccoli to the sauce and toss to coat, or keep it on the side if you prefer crisp edges. Place the fish on plates or over rice, spoon the green curry sauce generously over the top, and finish with fresh herbs and lime zest.

Serve. Enjoy immediately while the fish is hot and the sauce is silky. Offer lime wedges at the table.