I keep thinking "whitefish" (as in the stuff that weird Jews spread on bagels, which I've never had other than in some salted-preserved preparation) rather than "white fish" as in the category that includes many non-tuna, non-salmon fishes.

but for "white fish", I highly recommend a recipe in the Elephant Walk Cookbook for caramelized white fish. I usually use defrosted tilapia filets from Trader Joe's, and skip the pork they say to add in nearly equal quantities to the fish. I can't be bothered to type the whole thing in, but you basically marinate the fish in a mix of mushroom soy sauce and fish sauce, and fry some garlic, then caramelize some sugar, mix in the fish marinade, and cook the fish in sweet sticky salty goodness for a while while your rice cooks.