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Peel and finely dice the onion. Peel and mince the garlic and ginger. Finely slice the spring onions.
Place a frying pan over medium-high heat with a drizzle of oil. Once hot, add the onion and cook, stirring occasionally, for 4-5 mins until softened and golden. Add the anchovies and cook for 1-2 mins until they melt and break up. Stir through the garlic and ginger and cook until fragrant.
Add the gochujang and curry powder and cook until the mixture starts to caramelise and goes a darker red colour. Stir through the water, then add the fish fillets. Bring to the boil, reduce the heat to medium-low and simmer for 5-7 mins until the fish is cooked through.
Finish with a sprinkling of spring onion and serve over rice with a wedge of lime.