Measure out and prepare all of the ingredients.

Slice the onion and place in a bowl with red wine vinegar. Let this sit for 15 minutes.

In a frying pan over medium heat, combine the canned coconut milk, curry powder, fish sauce. Let this simmer for about 10 minutes stirring occasionally.

Season the tilapia with the chili-garlic paste. Cook the tilapia in a pan with avocado oil over medium heat. Let cook on both sides for 2-4 minutes per side or until the internal temperatures reaches 145F.

In a frying pan, cook the cauliflower rice by combining avocado oil, cauliflower rice, and soy sauce. Place over medium heat and let cook for about 8 minutes.

Serve the fish over the cauliflower rice. Garnish with the sauce, onions, and cilantro. Serve and enjoy!