Firm white fish fillets poached in a light, creamy Japanese curry sauce.
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Pat the fish fillets dry with paper towels, cut into 2-inch chunks, and season lightly with salt and white pepper.
Heat the vegetable oil in a large deep skillet or pot over medium heat and sauté the onions until translucent.
Add the carrots and potatoes to the pot, stirring for 2 minutes to lightly coat them in the oil.
Pour in the water or vegetable stock and bring to a boil; reduce heat to low, cover, and simmer for 10-12 minutes until vegetables are tender.
Turn off the heat momentarily and add the curry roux cubes, stirring constantly until they are completely dissolved and the sauce thickens.
Stir in the coconut milk or heavy cream to create a light, velvety texture and return the heat to a very low simmer.
Gently place the fish chunks into the sauce, ensuring they are submerged, and poach for 5-7 minutes until the fish is opaque and flakes easily.
Add the frozen peas in the last minute of cooking and serve immediately over hot steamed rice.
