This looks wonderful!
Btw how are you so good at plating??
Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.
I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I'm not playing iron chef every meal. I don't deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I'm making. And since I didn't have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.
I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.
This is like the platonic ideal of tuna steak. Almost no transition line, rare edge to edge, but a perfect crust. Nailed it. Minimalist presentation here centers the elegant protein and sumptuous sushi. Wonderful dish.
Looks lovely both from a taste and plating perspective!
