- 100 g cucumber
- 10 g dill (save some for topping)
- 145 g gari
- 480 g Marine Stewardship Council certified plaice fillet
- 2 eggs
- 100 g flour
- 200 g panko
- 500 ml frying oil
- 10 g coriander
- 50 g lettuce
- 1 lime
- 2 table spoons furikake or roasted sesame
- 10 g seapops
- 3.5 dl japanese rice
- 1.6 dl water
- 2 dl mayonnaise
- 2 table spoons wasabi paste
- 1 table spoon soy sauce
- 1 table spoon freshly grated ginger
- Wash the rice in running water until the water runs clear.
- Leave the rice to soak for 30 minutes. Drain the rice, put it in a saucepan, add 1.6 dl water and cover the saucepan with plastic film and add a lid on top.
- Cook the rice for 2 minutes on high power, then turn the heat down and cook it for 15 more minutes. Put the rice to one side and let it rest for 10 minutes.
- Mix the all ingredients for the wasabi mayonnaise together.
- Slice the cucumber thinly and cut the dill, then mix with the Japanese gari.
- Bread the plaice fillet with flour, then egg and then panko.
- Heat the frying oil to 180 degrees. Add the breaded plaice fillets to the oil and deep fry until they are golden brown, around 3-4 minutes.
- Put the rice in a bowl. Add the wasabi mayonnaise, gari and cucumber salad and lime, deep fried plaice, salad, dill and coriander, furikake or roasted sesame seeds and sprinkle dried seapops on top.
When the plaice is born, it is a 'normal' fish with one eye on each side.
As it grows, both eyes migrate on the same side of the fish and it becomes flat!
Most plaice have their eyes on the right side, and a few have their eyes on the left: just like us humans, they can be left handed or right handed!
Plaices are like chameleons: they can change colors in a few minutes to take the color of the ground.
If they are put on a striped or checkered ground, they will take these colours as well!
For more interesting facts about fish, check out The Eloquence of the Sardine by Bill François.