Pollock Pollock fish puree Pollock fish cake
Fisherman went fishing at the seashore, brought back 6 Pollocks. It is a white flesh fish a bit like cod and hake, with smaller flakes of flesh.
I salted some for a day before cooking, and store in freezer, also made fish cake for variety. Pretty easy to make and later fast to use for a quick lunch.
1. Fillet and skin fish, season with salt for a day.
2. Cut into big cubes and puree in a blender, add water and some cornstarch to make a more gelatinous texture, season with rice wine and white pepper.
3. Oil a baking dish, place fish puree and steam for 12 minutes.
4. Can serve as such, or sear the outside.
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