What r the yellow chunks? Mango? It looks beautiful!
Ok_Salamander9174 on
Slice it a bit thinner next time .
killua_oneofmany on
Such a tasty fish and sustainable too. How did you pickle the fennel?
Maybe slice the fennel whole so you get a more dramatic effect out of them.
andykndr on
it looks nice but i’m imagining eating this and having a bowl of oil leftover. a more uniform dice on the yellow bits would benefit the plating as well. what are they?
wds1 on
Nice colors! I’m probably overthinking but maybe the plating will look better with defined geometric cuts?
And I am curious about the flavors. Is Calabrian chili oil milder than peri peri chili ?
Kitchen_Beat9838 on
I LOVE raw fish but this seems like way too much. It would be more appealing if it was less than half that amount of fish.
tbrodtrick1 on
I think this looks good. Did the fennel add sufficient crunch? Would be interested in texture contrast.
Historical-Barnacle5 on
I think it looks delicious- the colors are great and I bet the scallion and fennel give great texture.
NotYourUsualFool on
Simply gorgeous! Love the colors and my mouth is watering as I lick the screen😛
Mrmorbidkarma on
Ex chef here. Personally I like the plate, maybe a rectangular plate would be a good option instead of a circle? You could have a little less dressing on the fish that way. Flavors sound solid, I love Hamachi. The texture & buttery flavor is delicious. Do you make the chili oil or buy it? Calabrian chili oil / spreads seem to be trending right now but I don’t know of a good one to try out…
tactican on
Great job, I like it. Probably would look better with a green garnish like some nasturtium or something.
TheLivingRoomate on
Looks fabulous! I did hamachi sachimi last night, though mine looked nowhere near as elegant — just hamachi with tamari, olive oil, and chives. Still delicious!
Mexican_Chef4307 on
Ahh yes… more raw fish in a bowl with juice. . . Make an aguachile and make it something exciting instead of sashimi drowned in sauce.
Acid_Monster on
Some green micro herbs would make this looks x10 better than it already does.
14 Comments
What r the yellow chunks? Mango? It looks beautiful!
Slice it a bit thinner next time .
Such a tasty fish and sustainable too. How did you pickle the fennel?
Maybe slice the fennel whole so you get a more dramatic effect out of them.
it looks nice but i’m imagining eating this and having a bowl of oil leftover. a more uniform dice on the yellow bits would benefit the plating as well. what are they?
Nice colors! I’m probably overthinking but maybe the plating will look better with defined geometric cuts?
And I am curious about the flavors. Is Calabrian chili oil milder than peri peri chili ?
I LOVE raw fish but this seems like way too much. It would be more appealing if it was less than half that amount of fish.
I think this looks good. Did the fennel add sufficient crunch? Would be interested in texture contrast.
I think it looks delicious- the colors are great and I bet the scallion and fennel give great texture.
Simply gorgeous! Love the colors and my mouth is watering as I lick the screen😛
Ex chef here. Personally I like the plate, maybe a rectangular plate would be a good option instead of a circle? You could have a little less dressing on the fish that way. Flavors sound solid, I love Hamachi. The texture & buttery flavor is delicious. Do you make the chili oil or buy it? Calabrian chili oil / spreads seem to be trending right now but I don’t know of a good one to try out…
Great job, I like it. Probably would look better with a green garnish like some nasturtium or something.
Looks fabulous! I did hamachi sachimi last night, though mine looked nowhere near as elegant — just hamachi with tamari, olive oil, and chives. Still delicious!
Ahh yes… more raw fish in a bowl with juice. . . Make an aguachile and make it something exciting instead of sashimi drowned in sauce.
Some green micro herbs would make this looks x10 better than it already does.