Thinly slice the vegetables.

In a wok, sear the monkfish cheeks until browned, then set aside.

Sauté the vegetables in the wok.

Add the white wine and let it boil for 5 minutes.

Add the water.

In a bowl, mix the heavy cream, cornstarch, and turmeric.
Pour the mixture into the wok, then add the monkfish cheeks to the sauce.

Cook over medium heat for 10 minutes.