Add milk, oregano, peas and corn. Season with salt and pepper to taste. Simmer for 2 minutes to reheat and allow flavors to blend. Serve in large bowls, with 1 egg per person. Slice halibut as thinly as possible into long strips.
Place strips on a large serving plate, radiating from the center to look like flower petals.
Brush chili paste on fish, and season with salt. Sprinkle on the yuzu juice and lemon juice. Garnish with cilantro leaves, and serve immediately. Add potatoes and saute until browned and tender, about 15 minutes. Drain on paper towels, and set aside.