Halve the onion and cut into half rings. 

Sauté the onion in quite a bit of olive oil. Stir frequently and do not let it brown, adding a dash of water if necessary. Season with salt and pepper. 

Meanwhile, finely chop the garlic and ginger (the peel may remain) and cut the carrot into thin strips: first into pieces of about 10 centimeters, then into slices and then into fine strips. 

Add the garlic and ginger to the onion and sauté briefly. Then stir in the gochujang and sauté briefly. Add the carrot and stir-fry for 2 minutes. 

Pour about 400 milliliters of water into the pan (or until the carrots are completely submerged) and stir well. Put the lid on the pan and cook for a few minutes until the carrots are al dente. Then place the fish on top of the vegetables and season with salt and pepper. Put the lid back on the pan and cook for about 5 minutes, or until the fish is nicely cooked. 

First, divide the vegetables among the plates, place the fish on top and spoon the remaining sauce on top. Finish with some greenery, such as thyme (on the fish) and parsley (on the carrots).