Bake the fish in a 400 degree F oven. Lightly oil a baking dish; salt and pepper the fish and place in the dish. Cover and bake for 15-20 minutes or until the fish flakes easily with a fork.
Prepare the curry sauce: heat the oil in a saucepan over medium-high heat. Add the green onion and salt and cook, stirring frequently, until the onion has softened, about 3 minutes.
Add the ginger, curry powder, turmeric, and cayenne, and cook for 1 minute.
Stir in the coconut milk and bring to a boil. Add the carrots and potatoes. Reduce heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens and the veggies are softened, about 10 minutes.
Serve on top of scoop of rice and a 1/4 lb of baked fish. Enjoy!