Dry-pot fish head, a Sichuan-inspired delicacy, tantalizes taste buds with its bold, numbing-spicy flavor and tender, succulent meat. Here’s a step-by-step guide to recreate this restaurant favorite at home.
Ingredients:
1 large fish head (cleaned, halved), 2 tbsp Sichuan peppercorns, 3 dried chili peppers, 1-inch ginger (sliced), 3 garlic cloves, 1 green onion (chopped), 2 tbsp fermented black beans, 1 tbsp doubanjiang (broad bean paste), 1 cup vegetable oil, 1 cup broth, and optional veggies like potatoes or bell peppers.
Instructions:
1. Prep the Fish: Marinate the fish head with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and a pinch of salt for 15 minutes. Pat dry and lightly sear in hot oil until golden; set aside.
2. Sauté Aromatics: Heat oil in a wok, stir-fry ginger, garlic, and green onions until fragrant. Add dried chilies, Sichuan peppercorns, and doubanjiang, stirring for 30 seconds to release flavors.
3. Simmer: Toss in fermented black beans, then return the fish head to the wok. Pour in broth, bring to a boil, then reduce heat and simmer for 10-12 minutes, until the fish is tender.
4. Finish & Serve: If using veggies, add them in the last 5 minutes. Garnish with extra chilies and green onions. Serve hot with steamed rice for a hearty meal.
This dish balances heat, aroma, and umami, making it a crowd-pleaser. Adjust spice levels to your liking and enjoy the crispy-yet-melty texture of the fish head!
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