Cold Fish Mint Salad (Zhe'ergen)
凉拌鱼腥草（折耳根） · pan chinese cuisine
Fish mint is a polarizing herb: fans love its unique fresh aroma and crisp texture, while others find its 'fishy' flavor off-putting. Paired and prepared the right way, it can become a treasure on the table. Fresh fish mint for cold salads does not need blanching.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- 589.9(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
yu xing cao （ ye ）［ ji cai ， chou cai ］鱼腥草（叶）［蕺菜，臭菜］
3.53 oz
4.0 piece
garlic大蒜
2.0 clove
cilantro香菜
4.0 stalk
salt盐
to taste
0.42 oz
1.2 oz
0.53 oz
0.37 oz
Ground chile辣椒粉
0.18 oz
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Chili-oil infusion ↗
Pour hot oil over ground chilies and spices to extract color and heat.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
- 1
Step 1
Pinch off the old root ends of the fish mint, rinse it clean, drain well, and break it into short sections.
✅ Done when: The stems are clean, drained, and cut into even short sections.
Place the fish mint in a bowl with two teaspoons of salt and one teaspoon of sugar, toss well, and let it sit for 20 minutes to draw out moisture. This step makes the fish mint crisper and mellows its fishy note; fresh fish mint does not need blanching for a cold salad.
✅ Done when: After 20 minutes, liquid has visibly pooled in the bowl from the drawn-out moisture.
- 3
Step 3
While the fish mint cures, prep the aromatics: slice the bird's eye chilies into rings, mince the garlic, and cut the cilantro into sections.
✅ Done when: Chilies are sliced, garlic is finely minced, and cilantro is cut into sections.
- 4
Step 4
In a small bowl, combine the minced garlic, chili rings, and chili powder.
✅ Done when: The garlic, chilies, and chili powder sit together in the small bowl.
Heat oil in a pan, add a small handful of Sichuan peppercorns, and fry until fragrant. Once the peppercorns are darkened and crisped, discard them and pour the hot peppercorn oil over the aromatics in the bowl.
✅ Done when: The peppercorns are fragrant and darkened, and the hot oil sizzles over the aromatics.
- 6
Step 6
Add a pinch of salt, some sugar, two tablespoons of light soy sauce, one tablespoon of black vinegar, and half a tablespoon of oyster sauce. If you have white sesame seeds, a little toasted sesame adds extra fragrance. Stir well and the dressing is ready.
✅ Done when: The dressing is evenly mixed with the sugar and salt fully dissolved.
Rinse the cured fish mint once more with water to wash off the saltiness, then give it a final rinse with cooled boiled water and drain well. Add the cilantro, pour in the dressing, and toss everything together in a large bowl until evenly coated. Serve.
✅ Done when: Every piece of fish mint is evenly coated with the dressing and the salad looks glossy and vibrant.