Indulge in the bold, fiery flavors of Hunan cuisine with this delectable Spicy Steamed Salmon Head. Perfect for rice or noodles, this dish combines tender, succulent fish with a vibrant chili sauce that packs a punch. Here’s a step-by-step guide to recreate it at home.
Ingredients:
1 large salmon head (cleaned and halved), 2-3 tablespoons chopped chili (store-bought or homemade), 3-4 garlic cloves (minced), 1 inch ginger (julienned), 2 scallions (sliced), 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 3 tablespoons vegetable oil, and a handful of cilantro (for garnish).
Instructions:
1. Prep the Fish: Rinse the salmon head and pat dry. Score the flesh lightly to allow flavors to penetrate. Marinate with light soy sauce, Shaoxing wine, and sugar for 15 minutes.
2. Make the Sauce: In a bowl, mix chopped chili, minced garlic, and ginger. Combine light and dark soy sauce, then set aside.
3. Steam the Fish: Place the marinated salmon head on a heatproof dish. Bring a wok of water to a boil, then steam the fish over high heat for 12-15 minutes until flesh flakes easily.
4. Finish with a Sizzle: Heat vegetable oil in a small pan until smoking. Pour the hot oil over the chili-garlic mixture to release aromas. Spoon this sauce evenly over the steamed fish. Garnish with scallions and cilantro.
Serve hot with steamed rice to soak up the spicy, umami-rich sauce. This dish promises a delightful balance of heat, saltiness, and freshness that will leave your taste buds craving more!
Fish head with chopped pepper and salmon"
Cream beef"
Fried fish"
A fan of the Arctic shrimp stew"