What is Fish Mint?
Fish mint (Houttuynia cordata) is a herbaceous perennial plant native to Southeast Asia and parts of China, Korea, and Japan. Despite its name, it is not a true mint but belongs to the lizard's-tail family (Saururaceae). The herb is characterized by broad, heart-shaped leaves and possesses a distinctly pungent aroma and flavor that is often described as fishy, metallic, and tangy. In addition to its leaves, the plant produces long, fleshy roots, or rhizomes, that are also edible and prized in certain cuisines for their spicy, peppery kick. Known by various names such as chameleon plant, fish wort, and heart leaf, it is also notable for being an aggressive spreader in gardens, a trait that makes container planting advisable for home growers.
How to Prepare Fresh Fish Mint Leaves
When using fish mint, proper preparation is essential to ensure the best flavor and cleanliness. Start by washing the leaves thoroughly under cool running water. Since they often grow low to the ground in moist conditions, they can carry dirt or grit. Handle the leaves gently to avoid bruising them. If you are new to the flavor, begin with a small amount and adjust to your taste, as the raw herb is quite potent. The fresh leaves can be chopped or left whole, depending on your recipe's needs.
Eating Fish Mint Raw
One of the most popular ways to consume fish mint is in its raw form, especially as an aromatic garnish or fresh vegetable accompaniment. Its strong, pungent flavor can cut through rich or savory dishes, offering a refreshing contrast.
- Vietnamese Spring Rolls (Gỏi Cuốn): In Vietnam, fresh fish mint leaves (diếp cá) are a standard herb served alongside fresh spring rolls. The leaves are rolled up with rice vermicelli, shrimp, and other herbs to be dipped in a flavorful sauce.
- Noodle Soups: Add a handful of fresh fish mint leaves to various Southeast Asian noodle soups, like Vietnamese Mì Quảng, just before serving. The heat of the broth gently wilts the leaves, releasing their aroma.
- Spicy Salads: Fish mint is a key ingredient in many spicy salads, such as singju in Northeast India, where it is combined with sliced lotus root, herbs, and fermented fish. A simpler salad can be made by tossing chopped fish mint leaves with cucumbers, tomatoes, and a spicy vinaigrette dressing.
- Grilled Meats: A plate of fresh fish mint is a traditional accompaniment to grilled meats in several Asian cuisines. The leaves are eaten whole with bites of meat to provide a fresh, cleansing contrast.
Cooking with Fish Mint Leaves
While most commonly used raw, fish mint can also be cooked. The cooking process mellows some of its pungent, fishy notes and brings out a more earthy, herbaceous flavor. When adding it to cooked dishes, it’s best to incorporate it near the end of cooking to preserve its taste and texture.
- Stir-fries: In Sichuan, China, fish mint leaves are added to stir-fries to provide a unique flavor dimension. Its ability to absorb and complement other ingredients like chili and garlic makes it a valuable addition to such dishes.
- Curries: An earthy fish mint curry is a traditional Assamese delicacy. The leaves are boiled and ground into a paste, which is then added to a fish curry with potatoes to create a distinctive, savory dish.
- Fritters: In Northeast Indian cooking, the leaves are often mixed into a chickpea flour batter to create savory, deep-fried fritters.
The Edible Root (Zhé'ěrgēn)
Beyond the leaves, the root of the fish mint plant, known as zhé'ěrgēn in Southwestern Chinese cuisine, is a delicacy prized for its crunchy texture and spicy, peppery flavor. The roots look like tangled, white spaghetti and have an aromatic, almost ginger-like taste without the heat.
- Cold Salads: A classic Sichuan preparation involves washing and chopping the roots, then tossing them in a cold salad with a dressing of vinegar, chili oil, coriander, and soy sauce.
- Fried with Pork: In Guizhou cuisine, zhé'ěrgēn is a staple, often stir-fried with cured pork belly (larou) to create a savory, complex dish.
Making Fish Mint Tea (Dokudami Cha)
In Japan and Korea, the practice of making herbal tea from fish mint leaves is common. The tea, known as dokudami cha in Japan, is consumed for its traditional medicinal properties. To make the tea, simply take dried fish mint leaves and steep them in hot water. This creates a cooling, somewhat medicinal beverage with anti-inflammatory effects. For a milder flavor, you can blend it with other herbs.
A Comparison of Leaves vs. Roots
Fish mint offers a fascinating duality between its leaves and roots, each with a distinct flavor profile and optimal preparation method. The table below provides a quick overview.
| Feature | Leaves | Roots (Zhé'ěrgēn) |
|---|---|---|
| Flavor Profile | Fishy, tangy, peppery, citrusy | Spicy, peppery, aromatic, similar to ginger or galangal |
| Texture (Raw) | Crisp and succulent | Crunchy |
| Common Raw Use | Garnish, salads, spring rolls | Cold salads with chili and vinegar |
| Common Cooked Use | Added to soups, curries, stir-fries | Stir-fried with meats, particularly cured pork |
| Best Culinary Fit | Dishes needing a strong, fresh, aromatic counterpoint | Stir-fries and cold dishes where its pungent, spicy crunch can shine |
Using Fish Mint in Your Recipes
Experimenting with this unique herb is the best way to discover your preference. Start with small quantities and build up as you become more accustomed to its flavor. For beginners, incorporating a few fresh, chopped leaves into a salad or serving them alongside a grilled piece of fish can be an easy introduction. The raw leaves pair exceptionally well with fish sauce-based dressings or any other bold, savory dipping sauce. Alternatively, try adding the chopped roots to a vegetable stir-fry for an unexpected peppery heat. The herb's strong profile means it's best not to overpower it with too many other dominant flavors.
For those interested in the plant's medicinal potential, it has been the subject of several scientific studies. For example, research published by the National Institutes of Health discussed its potential to alleviate COVID-19 symptoms, among other traditional medicinal uses. For further information on its bioactive properties, consult the full study here: PMC10998095.
Conclusion
Fish mint is a remarkably versatile and potent herb that deserves a place in any adventurous home cook's pantry. From the crisp, pungent leaves used in Vietnamese spring rolls to the spicy, aromatic roots found in Chinese salads, it offers a range of culinary applications. Its unique, fish-like flavor and peppery undertones make it an unforgettable addition to both raw and cooked dishes. By understanding the distinct characteristics of its leaves and roots, you can begin to explore the depth and complexity this fascinating herb brings to global cuisine. Don't be afraid to experiment with this flavorful and nutrient-rich plant to elevate your next meal. You might just discover a new favorite ingredient.
