Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Next, incorporate the minced garlic and grated ginger, stirring for another minute until fragrant and golden.

Now, add the sliced bell peppers to the pot, stirring them in with the sautéed aromatics. Sauté for approximately 5 minutes until the peppers are slightly softened and vibrant in color.

Pour in the can of coconut milk and the vegetable broth, stirring well to combine all the ingredients. Increase the heat slightly to bring the mixture to a gentle simmer.

Gently place the white fish fillets into the pot, reduce the heat to low and cover the pot, letting it simmer for approximately 10 minutes.

Just before serving, stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning as desired.

Carefully ladle the steaming Coconut White Fish Stew into bowls, garnishing with additional cilantro if you like.