Fish Cake Stuffed Peppers
- 1 pound pollack fillets (available in the frozen section at Korean markets) or any white fish, cut into 2-inch squares
- 2 cups all-purpose flour
- 2 eggs, beaten
- Vegetable oil for frying
- Salt and pepper to taste
Fish Jun
Featured in the Honolulu Star-Advertiser on July 6, 2011.
Recipe compliments of Palama Supermarket.
