r/CulinaryPlating • u/MichaelsCrafted • 2d ago

Torched Salmon Sous Vide ẃ Gochujung-Coconut milk sauce

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Need help with how to plate something like this especially with sauce placement! However I'll explain the dish.

Let this salmon marinade in a homemade Gochujung-Coconut milk in a vacuum sealed bag, then placed it in the Sous Vide at 118F for 1hr. In the meantime, played Basmati with Korean Carrot salad and Bok Choy. Once the salmon was ready I torched it and poured more of that sauce on.

182 Upvotes

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29

u/ChefPneuma 2d ago

Is this for home or professional?

I mean it looks pretty good. I wouldn’t call it a “fancy” playing or anything, but no it looks clean and you can clearly identify all the components.

You could try a bowl with a little more sauce, and put the salmon on top of the rice. Maybe a little less rice too, and I might show off the bok Choy more for some color contrast.

Don’t overthink it though it looks good

4

u/spying_dutchman 2d ago

For real color contrast some kind of purple cress to garnish the fish would be amazing, this is of course not something a homecook can easily find.

4

u/MichaelsCrafted 2d ago

This is for home. But thanks for the tips!

2

u/Charm534 2d ago edited 1d ago

I agree with the rice and bok choy comments, the rice looks a little too mass-produced-with-an-ice-cream-scoop. The salmon is especially beautiful, it deserves to be shown off. I do like the sprinkled enhancements on the rice, perhaps keep that aspect of the rice as you re-arrange the plate. Good Luck!

3

u/Rivilan 1d ago

You have a recipe for the coconut gochujang?

Sounds delicious chef!