Heat 2 tablespoons of oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.

Stir in the sliced bell peppers and cook for about 5 minutes until they start to soften.

Pour in the coconut milk and vegetable broth, mixing well. Bring the stew to a gentle simmer.

Gently add the white fish fillets into the broth, cover, and let cook for about 10 minutes.

Remove from heat and stir in the lime juice and chopped cilantro. Adjust the seasoning as needed.

Ladle the stew into warm bowls and garnish with extra cilantro if desired.