chopped fish with pepper

How to Make Steamed Fish with Chopped Chili (Duo Jiao Yu)

Steamed Fish with Chopped Chili, or *Duo Jiao Yu*, is a iconic Hunan dish celebrated for its bold, spicy-savory flavors and tender fish. Here’s a simple guide to recreate it at home.

Ingredients: 1 whole white fish (like sea bass or tilapia, 500-600g), 3-4 tbsp chopped chili (store-bought or homemade), 3 garlic cloves (minced), 1 tbsp ginger (minced), 2 scallions (sliced), 2 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 4-5 tbsp cooking oil.

Steps:

1. Prep the fish: Clean the fish, score 3-4 diagonal cuts on both sides, and pat dry. Rub with 1 tsp cooking wine and a pinch of salt; marinate for 10 minutes.

2. Make the duo jiao: Mix chopped chili, minced garlic, ginger, and 1 tbsp soy sauce in a bowl.

3. Steam: Place the fish on a heatproof plate. Bring water to a boil in a wok or steamer, then steam the fish over high heat for 8-10 minutes (or 12-15 minutes for larger fish) until flesh flakes easily.

4. Finish: Sprinkle scallions over the fish. Heat 4 tbsp oil in a small pan until shimmering, pour over the scallions to fragrance. Drizzle the remaining soy sauce and sugar mixture over the fish, then top with the duo jiao. Serve hot with steamed rice.

Tips: For extra umami, add a dash of sesame oil or fermented black beans. Adjust chili quantity to your spice preference. This dish highlights the freshness of the fish balanced by the fiery, aromatic duo jiao—perfect for spicy food lovers!