Also known as fish mint, this strongly fishy-smelling herb is more polarising than durian! Used with Vietnamese grilled meats, herb noodle salads and rice noodle rolls, this herb provides a mild green crunch...if you can get past the smell. Find it at your local Vietnamese grocer, if you dare!
So, how did our judges do in the dead fish herb blind taste-test?
[Mel] Urgh, man! Oh no...
Can our judges tell this next ingredient just from the smell? Source: The Chefs' Line
[Dan] I know it! I know exactly what it is...
[Mel] Can I just guess what it is? I don't have to eat it, do I?
[Mark] No no no no no...
[Feel free to have an opinion on the mystery ingredient]
The Chefs' Line judges are not impressed with our mystery ingredient. Source: The Chefs' Line
[Mel] Urgh...you can't un-smell it!
[You've all guessed it! Has anyone cooked with it in this season?]
Never has there been such a polarising ingredient for our judges Source: The Chefs' Line
[Mel] Yes! Someone put it on a dish.
[How did it go?]
[Mel] (Laughs) We didn't have to eat it...
[Dan] I had to eat it. But it wasn't so bad that it gags me. Like, it's fine. It's just...not my favourite herb.
[What does it taste like, if you haven't had it before?]
The aptly-named dead fish herb is not a favourite amongst our judges! Source: The Chefs' Line
[Mark] Tastes like dead mullet.
[Dan] Tastes like fish
[Mel] It's got a very strong, fishy smell.
[Dan] Fish aroma, yeah.
[Mark] Your fingers smell like you've been fishing!
Have we got your attention and your tastebuds? The Chefs’ Line airs every weeknight at 6pm on SBS followed by an encore screening at 9.30pm on SBS Food Network. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!
