Bring 2 cups water and 1 cup uncooked white rice to a boil in a saucepan.

Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 to 25 minutes.

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add thinly sliced yellow onions and 1 teaspoon salt. Cook and stir until onions start to get soft, about 3 to 4 minutes.

Add 2 tablespoons tomato paste, 4 cloves minced garlic, 2 teaspoons paprika, 1 teaspoon ground cumin, and cayenne pepper to taste. Continue cooking for about 3 minutes.

Pour in 1 (14 ounce) can full-fat coconut milk and add 1 teaspoon soy sauce. When mixture starts to bubble, let it simmer for about 5 minutes.

Increase heat to medium-high.

Stir in halved and thinly sliced red or yellow bell peppers, seeded and thinly sliced jalapeno peppers, and 1/4 cup chopped green onion.

Let the mixture come back to a simmer.

Transfer 1 1/2 pounds sea bass fillets, cut into chunks, to the skillet; stir gently.

Cover and cook over medium-high heat until fish starts to flake, about 5 minutes.

Remove from heat.

Add a pinch of salt, 1/4 cup chopped cilantro, and 2 tablespoons freshly squeezed lime juice; stir carefully to avoid breaking up the fish.

Serve the stew with the cooked rice.