Gravy thickness of Laksa Utara

When it comes to this photo critique, I could have added less thick gravy as I couldn't see the noodles anymore. Since this is a noodles dish, it would be ideal to see some strands of noodles on the front.

This is in response to my first attempt to make this dish, Laksa Utara, but I didn't drain the noodles after boiling it. So it ended up adding too much water residue clinging onto the noodles, so it diluted the soup.

Since the highlight of this dish is the minced fish gravy, I felt like the photo was missing the point, so I redid it again and it turned out to be very thick, which is nice for lots of that minced fish texture, but noodles were completely covered by it as I slathered too much gravy.

I diluted the gravy with some of the remaining liquid fish stock and it thinned out abit, but I barely still see any noodles. I think it would be ideal if I could see some strands of noodles while the thick gravy sits on top of it, something like Laksa Johor where the focus is on the pasta noodles so we should see it. Similar plating style, thick gravy also, but the "feet" of the noodles are visible.

Gravy too watery

Gravy is thick

Gravy is very thick

So next time, before plating the dish, I should bear in mind the key elements of the dish to be visible, so that the thumbnail or photos would turn out nicely.