Need to change the fish and improve the knife work. Rice too sticky.
by AkaTheWoodenChef
4 Comments
HawXProductions
Personally I don’t think the stars work.
Less pickled veg and use fine julienne
Utilize the curvature of the plate when fanning the salmon, or switch to a squarish plate instead
Rice don’t use a ring to plate it, or mould it with more rice to accentuate the rest of the dish
tactican
I think this was probably delicious, but the stars stir up memories of childrens’ Chef-Boyardee.
StrangeAndUnseeming
I actually really like the stars, but I do wonder if the size and/or number of them would be a bit strange texture-wise to eat? I think less vegetables overall, and I’m curious what it could be like if you julienned the carrots and only made the radish into stars? it might make the stars seem more purposeful rather than like cut-outs.
CinnabarPekoe
This screams fusion confusion. It’s leaning far closer to chirashi/hoedeobap/poke than aguachile. I’m really struggling to understand your thought process so I’ll table all the preconceptions/expectations I have attached to “aguachile”.
It’s not immediately apparent to me how you chose to slice the salmon but I think you could have more to play with if you sliced it like lox. You could layer them and wrinkle them to give some texture or lay them out like a tataki.
I agree with the other commenter with regards to the pickled carrots/daikon. The direction I would also go is a fine julienne, neatly piled at the side or you could sheet them on your finest mandolin setting and layer them every third slice of salmon to give you a longer chain to play with.
I think the salmon deserves a better sauce than sriracha mayo. Could go in a number of directions with dressings/vinaigrettes with citrus/ponzu and chili crisps or maybe a coconut milk based one (look up Peruvian ceviche; this would push you back closer in the direction of aguachile). I don’t know how much effort you put into that sauce (is it a house made emulsion with house fermented chilis?) but hearing sriracha mayo cheapens it in my eyes in the direction of American sushi all-you-can-eat restaurants.
If you serve this in an oblong dish with the rice separate (with wooden spoons) and a little teacup of gim (the Korean seaweed that come in small sheets), you could have a shareable DIY handroll sort of dish, as an idea.
4 Comments
Personally I don’t think the stars work.
Less pickled veg and use fine julienne
Utilize the curvature of the plate when fanning the salmon, or switch to a squarish plate instead
Rice don’t use a ring to plate it, or mould it with more rice to accentuate the rest of the dish
I think this was probably delicious, but the stars stir up memories of childrens’ Chef-Boyardee.
I actually really like the stars, but I do wonder if the size and/or number of them would be a bit strange texture-wise to eat? I think less vegetables overall, and I’m curious what it could be like if you julienned the carrots and only made the radish into stars? it might make the stars seem more purposeful rather than like cut-outs.
This screams fusion confusion. It’s leaning far closer to chirashi/hoedeobap/poke than aguachile. I’m really struggling to understand your thought process so I’ll table all the preconceptions/expectations I have attached to “aguachile”.
It’s not immediately apparent to me how you chose to slice the salmon but I think you could have more to play with if you sliced it like lox. You could layer them and wrinkle them to give some texture or lay them out like a tataki.
I agree with the other commenter with regards to the pickled carrots/daikon. The direction I would also go is a fine julienne, neatly piled at the side or you could sheet them on your finest mandolin setting and layer them every third slice of salmon to give you a longer chain to play with.
I think the salmon deserves a better sauce than sriracha mayo. Could go in a number of directions with dressings/vinaigrettes with citrus/ponzu and chili crisps or maybe a coconut milk based one (look up Peruvian ceviche; this would push you back closer in the direction of aguachile). I don’t know how much effort you put into that sauce (is it a house made emulsion with house fermented chilis?) but hearing sriracha mayo cheapens it in my eyes in the direction of American sushi all-you-can-eat restaurants.
If you serve this in an oblong dish with the rice separate (with wooden spoons) and a little teacup of gim (the Korean seaweed that come in small sheets), you could have a shareable DIY handroll sort of dish, as an idea.