two-color chopped pepper fish heads

How to Make Steamed Fish Head with Chopped Chilies

Steamed fish head with chopped chilies is a iconic Hunan dish, beloved for its spicy, fresh flavors and tender fish. Here’s a simple guide to making it at home.

Ingredients: 1 large fish head (cleaned and halved), 2-3 red chilies (finely chopped), 2-3 green chilies (finely chopped), 3 cloves garlic (minced), 1 tbsp ginger (minced), 2 tbsp fermented black beans, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 2 tbsp cooking oil, and cilantro for garnish.

Steps:

1. Prepare the fish: Marinate the fish head with 1 tbsp light soy sauce, 1/2 tsp salt, and ginger for 15 minutes.

2. Make the chili sauce: Mix red/green chilies, garlic, fermented black beans, light soy sauce, dark soy sauce, and sugar in a bowl.

3. Steam the fish: Place the fish head on a heatproof dish, spread the chili sauce evenly over it, and steam for 12-15 minutes over high heat until the fish is tender.

4. Finish and serve: Heat oil in a pan until smoking, pour it over the chili sauce to enhance aroma, garnish with cilantro, and serve hot with steamed rice.

Tips: Choose a fresh, firm fish head for best results. Adjust chili quantity based on spice preference. This dish pairs perfectly with a cold beer to balance the heat!