Fried Fish with Mensi Sauce
Today's recipe is a delicious fried fish accompanied by mensi sauce, a traditional dish from Peruvian cuisine. It's a simple recipe to prepare and perfect for any time of the year. Mensi sauce is made using a dark, dry, and salty bean commonly used in Chinese cuisine, which adds a...
Ingredients
fish1kg
mensi2tbsp
salt2tsp
Chinese scallions (green onions)7
oil (for frying)
garlic (crushed)2clove
chuño (potato starch)2tbsp
small piece of ginger (kión, crushed)1
Ajinomoto seasoning1tsp
Nutrition (per serving)
Calories
281.3kcal (14.06%)
Protein
50.5g (100%)
Carbs
10.0g (3.64%)
Sugars
0.0g
Healthy Fat
4.0g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Fried Fish with Mensi Sauce
- Step 1
Wash the fish, remove the bones, and clean it thoroughly inside.
- Step 2
Cut the fish into large pieces and season them with salt.
- Step 3
Fry the fish pieces in a pan with hot oil until golden on both sides. Remove and place them on a serving dish.
- Step 4
In a separate pan, heat two tablespoons of oil and sauté the garlic with the mensi, ginger, Ajinomoto (diluted in one cup of water), and the chopped Chinese scallions.
- Step 5
Dissolve the chuño in a little cold water and add it to the pan. Mix well and cook until the sauce thickens.
Nutrition (per serving)
Nutrition (per serving)
Calories
281.3kcal (14.06%)
Protein
50.5g (100%)
Carbs
10.0g (3.64%)
Sugars
0.0g
Healthy Fat
4.0g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure the oil is hot enough before frying the fish to achieve a crispy texture.
If you can't find mensi, you can substitute it with a similar salty bean paste, but the flavor may vary.
Use fresh fish for the best flavor and texture.
FAQS
What is mensi?
Mensi is a dark, dry, and salty bean commonly used in Chinese cuisine. It adds a unique flavor to dishes like this fried fish.
Can I use a different type of fish?
Yes, you can use grouper or any firm white fish as a substitute for cabrilla.
What is chuño?
Chuño is potato starch, commonly used in Peruvian cuisine to thicken sauces.
Can I skip the Ajinomoto seasoning?
Yes, you can skip it or replace it with a pinch of salt if you prefer to avoid MSG.
How do I know when the sauce is ready?
The sauce is ready when it thickens and coats the back of a spoon.
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