Fisherman caught a few pollocks, a fish in the family of cod, but after cooking the flesh is loose and dry, not my favorite at all. The best is to turn into fish paste, much better texture and easy to store.
Fillet fish, cut into cubes, season with salt, rice wine, white pepper and miso, mince in blender, add enough water to form a gelatinous sticky paste.
1. To use raw to fill green pepper, cut pepper into segments, rub the inside with cornstarch, then fill with fish paste.
Sear fish paste side first, turn over, add 1/2 cup water, season with soy sauce and brown sugar, cover with lid and cook until pepper turns soft.
2. Or fill a baking dish, steam until set, easy to freeze in portions. Cut into slices and stir fry with any veg.
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