I found fresh plaice in the shop. It called “Punakampela” in Finnish, “Tsuno-garei (ツノガレイ)” in Japanese. The plaice is sort of flatfish which is everyday-fish in Japan.

Deep fried flatfish was my grandfather’s favorite dish. I liked especially crispy fins of deep fried flatfish! The cooked flatfish in ginger soy sauce is one of traditional Japanese fish dish. We often use ginger with fish. It is helpful in counteracting the odour of fish, and also has bactericidal effect.

How to prepare plaice

1.	Scrape off the scale of both sides with a kitchen knife.
2.	Clean the fin as well.
3.	Make a one long slit in the ventral side.
4.	Make a slit in latticework in the back side. cut into the half if it is too big.

Deep fried plaice recipe (2 servings)

Ingredients:
1 big flathead flounder (Punakampela)
salt and pepper
2 tbsp flour
5dl vegetable oil for frying

1.	Heat up vegetable oil to 170C in deep frying-pan. Season the fish with salt and pepper. Dust fish with flour.
2.	Fry both side of plaice until it get brown color.
3.	Drain it and sprinkle sea salt. Serve with lemon.

Cooked plaice in ginger soy sauce (2 servings)

Ingredients:
1 plaice
150cc water
150cc sake or dry white wine
2 tablespoon sugar
40cc soy sauce
5 fine slices ginger, skin on

1.	Mix sliced ginger water, sugar, soy sauce and sake, and bring to the boil.
2.	Add fish carefully to the pan.
3.	Cover with foil and cook for 6-7 minutes, until fish is cooked. While cooking, keep the fish coated with the sauce.
4.	Let it cool. Warm it again right before serving.