The chef has incorporated the concept of "wrapping" into the plating design of this dish. On a classic, elegant long plate, a simply tied roasted sweetfish (ayu) bound with cotton string is presented. The distinct red mark exudes a scholarly atmosphere. What’s special about this dish is that the sweetfish is also stuffed with pickled vegetables, offering a series of delightful surprises both visually and in taste.
Ingredients: sweetfish (ayu), pickled vegetables, base oil, etc.
Method: Descale the sweetfish, make a cut along the back to remove most of the bones, then clean and set aside. Stuff the sweetfish with sautéed pickled vegetables, pan-fry both sides in a skillet until golden, then steam until fully cooked. Finally, bake it in the oven, plate the dish, drizzle with base oil to enhance flavor, and serve.
Scene 1: A scroll with a red mark adds a literary touch
Plating Method
①Place the grilled ayu fish in the center of a piece of parchment paper with the edges folded inward, leaving about 1 cm of space in front of and behind the fish. Prepare a cotton string.
②Fold the parchment paper over the fish and carefully fold it into a long strip, ensuring that it looks neat and tightly wraps the fish.
③Secure it tightly with the cotton string.
④On a long plate, place two bamboo leaves overlapping in opposite directions to create contrasting textures. Then, place the wrapped fish roll on top, and press a small stamp with edible dye under the knot of the cotton string. Finally, add a small chrysanthemum flower as a garnish to bring some color.
Plating tip: The cotton string should be tied around the gills of the fish, as the gills provide firmness and are the widest part of the fish. Tying it here ensures the string won’t slip.
Scene 2: Minimalistic Elegance in Spatial Design
This dish is plated on a uniquely shaped large petal-like round plate. The significant size difference between the main dish and the plate surface posed a challenge in achieving balanced composition. To fill the space and create layers, the fish was cut into three sections, exposing the stuffing of pickled vegetables inside the belly, enticing the appetite. The tail stretches upwards while the head is laid horizontally, extending the visual space. Additionally, to enhance the flow of the visual arrangement, the chef added a few garnish elements to the plate, ensuring not to overcrowd it with too many components, maintaining a clean and minimalistic style.
Plating Method
①Drizzle balsamic vinegar on a large petal-shaped plate, creating tadpole-like tails.
②Cut the roasted sweetfish into three sections, and arrange them in a slight curve to match the shape of the plate.
③In front of the fish head, continuing the curve of the fish, place red and green lettuce rolls. Gently press the lettuce to shape it while arranging.
④Finally, place alternating segments of orange slices and tomato slices, using the colors of the garnishes to balance the visual weight of the plate.
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