Delicious Steamed Fish Head with Chopped Chili, so good you can't stop eating it!

When it comes to eating fish heads, the most famous preparation is undoubtedly Steamed Fish Head with Chopped Chili. This is a Hunan dish that is complete in color, aroma, and flavor, and it's also simple to make. It's very suitable for family dinners and entertaining guests. It's quick and hard to go wrong.

Steamed Fish Head with Chopped Chili

Which cuisine does Steamed Fish Head with Chopped Chili belong to?

Steamed Fish Head with Chopped Chili belongs to the Hunan cuisine (Xiang cuisine) and is a famous dish from Xiangtan. It combines the "umami freshness" of the fish head with the "spiciness" of the chopped chili. It is rich but not greasy, with tender and delicate meat, and a fresh, spicy taste that is uniquely flavored. It is particularly noted that the oil used for this dish is tea oil. Steamed Fish Head with Chopped Chili is spicy and slightly salty and savory, with the version from Xiangtan, Hunan, being the most famous and having a unique flavor.

The Origin Story of Steamed Fish Head with Chopped Chili

The origin is related to Huang Zongxian, a famous literary figure of the Qing Dynasty. Fiery red chopped chili covers the white, tender fish head meat, emitting a steaming, fragrant aroma. It is said that during the Yongzheng era of the Qing Dynasty, Huang Zongxian fled to a small village in Hunan to escape literary persecution and stayed with a farming family. This family was very poor and couldn't afford vegetables. Fortunately, before dinner that night, the farmer's son caught a river fish. So, the hostess cooked the fish meat in a salt broth, then chopped up the chili and steamed it with the fish head. Huang Zongxian found it incredibly delicious and developed a special fondness for fish heads from then on. After his refuge ended, he had his family chef improve the recipe, which became today's famous Hunan dish, Steamed Fish Head with Chopped Chili.

How to Make Steamed Fish Head with Chopped Chili

Ingredients:

One fish head

Appropriate amount of green onion

Appropriate amount of ginger

Appropriate amount of garlic

Appropriate amount of chopped chili

Appropriate amount of salt

Appropriate amount of pepper

Appropriate amount of chicken essence

Steps:

1. Rub and clean the fish head with salt, rinse off the salt water. Sprinkle with one teaspoon of pepper, half a tablespoon of cooking oil, half a teaspoon of salt, and half a teaspoon of chicken essence. Knead and mix evenly, and marinate for ten minutes.

2. Use green onions, ginger, and garlic as a bed at the bottom.

3. Spread the chopped chili on top and steam for eight minutes, then let it rest with the residual heat for two minutes.

4. Sprinkle with chopped green onions, ginger, and garlic.

5. Heat the oil until it starts to smoke, remove it from the heat, count to three, and pour it over the fish.

6. The remaining broth is especially delicious when mixed with noodles.

TIPS: Many people add soy sauce for steamed fish when eating Steamed Fish Head with Chopped Chili, but according to the authentic Hunan method, soy sauce is not used for this dish. For Steamed Fish Head with Chopped Chili, the pure flavor of the chopped chili is the main attraction.