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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