Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish. Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still. Serve immediately over brown rice, garnished with scallions and cilantro.