Ingredients: Horsehead fish, etc.
Method: After descaling the horsehead fish, fry it in a high-temperature oil until it turns golden and has a crispy texture, then remove it from the oil.
Scene 1: A plating method that combines with the natural lines of the ingredient
The shape of the fish usually presents a streamlined form, so it's suitable to choose a long, narrow plate. By incorporating the lines on the plate, the theme and plating decoration echo each other. The parallel lines on the plate visually resemble the flow of water, as if the fish is swimming.
Plating Method
- Place the horsehead fish towards the upper left side of the plate, with the head facing right. Use a brush to apply teriyaki sauce from the center of the plate toward the right, creating a streak. Cut a cherry tomato in half and place it at the end of the streak.
- Place a piece of romaine leaf on top of the tomato, then add red and green tendrils along with a few edible flowers. Finally, arrange sliced carrots beneath the fish tail to balance the overall presentation.
Plating Tip: A whole fish is typically best presented on a long plate. Pairing it with a streamlined plate design can easily create a dynamic visual appeal. However, it's important to leave adequate negative space to avoid overcrowding the plate, allowing the fish to appear as if it's free to move.
Scene 2: Simple Knife Work Brings Vibrant Visuals
In Chinese cuisine, it's common to place small decorative elements on the plate that have been carved or shaped. This particular plating technique uses simple knife skills commonly seen in Chinese cooking to give lemon slices a creative twist, making them the focal point of the presentation. This immediately signals that the dish can be enjoyed with a squeeze of lemon juice. The design also utilizes a long plate, but adds depth and variation to the form. This not only helps to focus on the main ingredients but also incorporates the ripple effect of water through the striped patterns at the top and bottom of the plate, adding a sense of movement to the overall presentation.
Plating Method
①In the center of the long plate, create a slight depression and place the horsehead fish within it, with the fish head facing right. Cut the lemon into quarters, peel two of the quarters two-thirds of the way down, and then cut halfway through the peel lengthwise at one end before folding it back. Place this on top of the fish's back.
②Below the fish head, arrange three small cubes of pumpkin, drizzle with green tea sauce, and then add two mint leaves, ensuring the leaves face the same direction to avoid a cluttered appearance. Place half a kumquat above the fish tail, and add some decorative edible leaves beside it, creating a visually symmetrical effect across the plate's diagonal.
Plating tip: For Chinese cuisine, simple food carving can add an element of fun to the presentation. Beginners can start with easy shapes like rabbits or leaves, while more complex carvings like lobsters or flowers can be attempted. It's recommended to use ingredients already present on the plate, particularly fruits, to add a finishing touch that elevates the overall presentation.
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