Blackened pan seared catfish, jasmine rice, spicy collard greens, wasabi micro-greens, spicy fish reduction
Was going for a slightly elevated rustic style
by These-Entertainer-66
4 Comments
These-Entertainer-66
Would love any suggestions or criticisms. As a home cook that has really found a love for cooking I find it hardest to plate my dishes! lately I’ve found some inspiration and feeling confident enough to start sharing my progress
superGTkawhileonard
I like what you’re trying to do here but less is more. Being able to see some plate would be nice you could definitely centralize all these ingredients. Just do rice in the middle, collards on top of that and fish on top of that with a nice tall microgreen handful on top. Having a bit of space on the plate will allow you to have some fun with the sauce plating as well
TrillyTuesdayHeheXX
Are wasabi micro greens expensive❓
chef_thunderrod
Sounds delicious man. I’m down with the flavors. Personally, I feel that “blackened” is used little literally here. I’d just prefer to see it actually blackened, but I see how the blackening seasoning would pair with the other flavors.
4 Comments
Would love any suggestions or criticisms. As a home cook that has really found a love for cooking I find it hardest to plate my dishes! lately I’ve found some inspiration and feeling confident enough to start sharing my progress
I like what you’re trying to do here but less is more. Being able to see some plate would be nice you could definitely centralize all these ingredients. Just do rice in the middle, collards on top of that and fish on top of that with a nice tall microgreen handful on top. Having a bit of space on the plate will allow you to have some fun with the sauce plating as well
Are wasabi micro greens expensive❓
Sounds delicious man. I’m down with the flavors. Personally, I feel that “blackened” is used little literally here. I’d just prefer to see it actually blackened, but I see how the blackening seasoning would pair with the other flavors.