r/CulinaryPlating

Vanilla creme patisserie, caramel shards, fresh strawberry and donuts filled with a strawberry gochujang coulis

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