I took up Ade's challenge to cook and shoot sliced raw fish congee, the difiiculty being to shoot an otherwise plain dish.
I decided to add some ground gingko nuts and beancurd skin to the congee to add some character and increase its nutritional values.
To top things off, I created a flower by rolling the sliced raw fish and "float" it on the congee for a look that is decidely different from the traditional and conventional way of presentation.
I decided to add some ground gingko nuts and beancurd skin to the congee to add some character and increase its nutritional values.
To top things off, I created a flower by rolling the sliced raw fish and "float" it on the congee for a look that is decidely different from the traditional and conventional way of presentation.
Enjoy!
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