Spicy Houttuynia (Fish Mint) Salad
A spicy cold tossed dish made with houttuynia, red chili peppers, and Sichuan peppercorns.
Ingredients
Houttuynia (fish mint), cleaned, blanched, rinsed in cold water, drained, cut into segments, salted for about 1 hour, then drained
200 g
Red chili peppers, stems and seeds removed, finely diced
3
Sichuan peppercorns
5
Fine salt
to taste
MSG
to taste
Minced garlic
to taste
Vegetable oil
to taste
Sesame oil
to taste
Instructions
1
Prepare the houttuynia
Clean the houttuynia and blanch it briefly in boiling water. Transfer it into a bowl of cold water to rinse, then drain well and cut into segments. Add a pinch of fine salt, toss to coat, and marinate for about 1 hour. Drain off the salt water and arrange the houttuynia on a serving plate. Remove the stems and seeds from the red chilies and finely dice them.
2
Make the spicy oil
Heat a wok over the flame, add the vegetable oil, and let it get hot. Drop in the Sichuan peppercorns and fry until they release their numbing aroma and turn deep golden brown, then fish them out and discard. Add the diced chilies and stir-fry until fragrant and spicy, then immediately pour the hot oil and chili bits over the plated houttuynia.
3
Season and toss
Sprinkle with fine salt, minced garlic, and MSG to taste. Drizzle with sesame oil and toss everything together until well combined. Serve at once.
