probably shouldve took the picture before all the ants got on your plate
PiscesPoet on
The best recipe, I’ve read so far on here. Perfect plating, because it plated precisely how I would eat the dish anyway without looking as sloppy. I don’t see people pile ingredients on top of each other like this, it’s like a sandwich without the bun.
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Where’s your restaurant? I don’t even like fish, but you made it look so appetizing, I thought it was chicken.
mishkamishka47 on
The slaw and fish look really nice, but the sauce is kind of inconsistent. I like the drizzle idea but it’s too dense on the left side. I think a little herb “salad” garnish would do better than the scattered leaves. Maybe keep the leaves on the tender stems and bundle them up a bit to create more volume while still keeping things airy. Could throw some parsley or mint in there too. The black sesame on half the plate is a nice touch but maybe keep it a bit tighter toward the center, as it is now it’s so far away from the fish it feels almost unrelated.
Finagles_Law on
Compositionally, it’s missing something. You’re directing all our attention to your glazed top, which has a huge crack running through the middle of it. It’s a missed opportunity.
Call me old school, but a sprig of parsley on top or a handful of chives would enhance the total composition. Maybe some of your coriander leaves.
Totalnah on
Isn’t coriander leaf just cilantro?
leemky on
“Asian” anything is the laziest type of food and flavor profile lol. As a person of Asian heritage, it’s almost offensive. Do you similarly say, “white people food”? Can’t you at least narrow it down to one country? You do know that common East Asian flavours like sesame and soy are not at all used in other parts of Asia, right? Visually this is meh but everything else about this post is very aggravating.
6 Comments
probably shouldve took the picture before all the ants got on your plate
The best recipe, I’ve read so far on here. Perfect plating, because it plated precisely how I would eat the dish anyway without looking as sloppy. I don’t see people pile ingredients on top of each other like this, it’s like a sandwich without the bun.
​
Where’s your restaurant? I don’t even like fish, but you made it look so appetizing, I thought it was chicken.
The slaw and fish look really nice, but the sauce is kind of inconsistent. I like the drizzle idea but it’s too dense on the left side. I think a little herb “salad” garnish would do better than the scattered leaves. Maybe keep the leaves on the tender stems and bundle them up a bit to create more volume while still keeping things airy. Could throw some parsley or mint in there too. The black sesame on half the plate is a nice touch but maybe keep it a bit tighter toward the center, as it is now it’s so far away from the fish it feels almost unrelated.
Compositionally, it’s missing something. You’re directing all our attention to your glazed top, which has a huge crack running through the middle of it. It’s a missed opportunity.
Call me old school, but a sprig of parsley on top or a handful of chives would enhance the total composition. Maybe some of your coriander leaves.
Isn’t coriander leaf just cilantro?
“Asian” anything is the laziest type of food and flavor profile lol. As a person of Asian heritage, it’s almost offensive. Do you similarly say, “white people food”? Can’t you at least narrow it down to one country? You do know that common East Asian flavours like sesame and soy are not at all used in other parts of Asia, right? Visually this is meh but everything else about this post is very aggravating.