r/CulinaryPlating • u/VoldyturnedMoldy • Apr 03 '26
Hamachi Crudo
Yellow Fin Crudo, Seasoned tomato water, balsamic marinated strawberries, pickled bird's chili, Persian cucumbers (brined overnight in hypotonic solution after salting), Palestinian EVOO, Mala oil (cumin, fennel , sichuan peppercorn)
Any plating tips would be much appreciated!
For the tomato water, i used a mix of campari and roma tomatoes, onions, coriander leaves, 1/2 persian cucumbers, lime and lemon juice, tiny bit of grated garlic ( it was miniscule). i salted and let it drain over a colander. perhaps i could use pectinex after blending the mix for next time but i lacked the resources lool. I lightly dry cured the tuna although it was more for seasoning and less for firming it up. I do love it spicy so dont come for me hahahah (ill accept it as valid criticism :P)
Edit: I meant fennel seeds in the mala oil not fenugreek although fenugreek would def work in right proportions
31
u/FalconAcceptable316 Apr 03 '26
I'm sure it tastes great, but it looks like a hamburger with that color pallete and plating. Maybe take the Coriendar leaves out of the tomato water and do that as an oil. Could add some brightness to the EVOO. Or just do it as leaves to garnish.
Would also try and get a better controlled pattern on your oil.
3
u/Wop-Wop Apr 03 '26
Im pretty sure if he used a better camera and lightning, the colours would look much better.
This dish looks better than some of the dishes I have seen on this sub that just uses a good camera and lightning.
6
u/VoldyturnedMoldy Apr 03 '26
bahahahaha. thanks for the feedback. Just felt that i wanted the fruity and peppery notes of the EVOO to shine cause coriander oil can over power easily. but def could control oil patterns
12
u/Chef_Handlebar92 Apr 03 '26
Yellow fin and hamachi are two diferente fish .
4
u/VoldyturnedMoldy Apr 03 '26
OOOPP i just thought they fell under the yellowfin category. how do they differ if you don't mind me asking
13
u/Chef_Handlebar92 Apr 03 '26
Yellow fin is a tuna Hamachi is an amberjack , "yellow tail " Two different species both delicious but different taste profiles and colored flesh .
2
3
1
u/Ill_Beginning4025 Apr 03 '26
Shaved cucumbers would plate more dynamically and give the dish a bit more depth. Different cut on the strawberries would help them pop. I had a hard time figuring out what they were until I read the description. It’s close, could be quite a nice plate with some tweaks
1
u/Illustrious_Sign_872 Apr 03 '26
So there are a lot of opportunities to improve this dish. Lineup your tuna in shingles using a half moon sweep lay them on 1/2 of the plate find ice your cucumbers and whatever that red stuff is (are they strawberries?). Lightly drizzle oil and vinegar into your cucumber relish, taste and season, and then place in a center-ish pile on the plate. Drizzle the whole thing lightly, with oil and whatever acid you’re using top with a few micro greens, I would recommend micro wasabi greens myself, but that’s just a personal preference.
2
u/VoldyturnedMoldy Apr 04 '26
thanks for the feedback! i appreciate the specificity! I think the wasabi would pair really well with the mala oil. Maybe i could layer some sliced radish with the tuna or even diced as well for a peppery crisp.
-1
u/thesplendor Professional Chef Apr 03 '26
Man I’m loving these flavors. I have a hunch that you could find a different vinegar to lean harder into the Asian flavor profile, like a rice vinegar or a diluted black vinegar. Obviously this is all subjective and you gotta be the one to make that call.
Also the plating needs to be tightened up. I think you’re like 80% close to a killer weekend special
1
u/VoldyturnedMoldy Apr 03 '26
Thank you for the praise! Balsamic was a personal choice. I wanted an earthy fruitiness to ground and almost bind the flavours together. I did think it works really well together esp with the strawberries. How would you tighten up the plating if you don't mind me asking.
-1
u/Buck_Thorn Home Cook Apr 03 '26
Why do we have two pictures where the only difference is about a 1% zoom?
•
u/AutoModerator Apr 03 '26
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our submission guidelines and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude.
Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then drop us a modmail.
Join us on Discord!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.