Steps

1. Trim the fins from the Alaska Pollock using kitchen scissors. **(Key Tip!)** The trimmed fins can be grilled later as crispy bone chips.
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2. Make about **1-inch** deep cuts into the flesh of the pollock, then chop it roughly. **(Key Tip!)** Only kitchen scissors are needed; no knives or cutting boards required.
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3. Generously coat the chopped pollock with **Potato Starch**. **(Key Tip!)** Be careful as oil may splatter during frying.
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4. Heat **Vegetable Oil** in a frying pan and fry the trimmed fins until crispy to make bone chips. **(Key Tip!)** These also make a great snack.
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5. In the same frying pan after cooking the fins, start searing the pollock coated with potato starch, skin-side down. **(Key Tip!)** This is a 'Tatsuta-Yaki' method, pan-fried with a small amount of oil, not deep-fried.
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6. Once the skin of the pollock is golden brown, flip it over and cook the flesh side. **(Key Tip!)** If the pollock doesn't fit whole in the pan, you can cut it in half to cook.
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7. Press down on the thick parts and sides to sear each surface until golden brown. **(Key Tip!)** Since it's dried fish, it won't dry out easily even if overcooked, and the flesh will be tender and easy to flake.
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8. Arrange the cooked pollock on a plate.
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9. In a separate bowl, mix **Grated Daikon Radish (200g)** with **Lemon Juice (1 tbsp)**.
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10. Top the plated pollock with the mixed grated daikon radish, **Chopped Green Onions (2-3 stalks)**, and sprinkle with **Grated Lemon Zest**.
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11. Drizzle with **Soy Sauce** to taste.
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