chopped fish heads with pepper

How to Make Steamed Fish Head with Chopped Chili

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

Ingredients: 1 large fish head (cleaned and halved), 3-4 tablespoons chopped chili (store-bought or homemade), 2 tablespoons minced garlic, 1 tablespoon minced ginger, 2 chopped scallions, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 5 tablespoons cooking oil, and optional cilantro.

Steps:

1. Prep the fish: Rinse the fish head and pat dry. Score the flesh lightly on both sides to help absorb flavors. Marinate with 1 tablespoon soy sauce, Shaoxing wine, and a pinch of salt for 15 minutes.

2. Make the sauce: Mix chopped chili, minced garlic, ginger, remaining soy sauce, sugar, and 2 tablespoons of water in a bowl.

3. Steam: Place the fish head on a heatproof plate. Spread the chili mixture evenly over the top. Steam in a preheated wok or steamer over high heat for 12-15 minutes, or until the fish is opaque and flakes easily.

4. Finish: Heat cooking oil in a small pan until smoking. Pour the hot oil over the chili sauce to enhance its aroma. Garnish with scallions and cilantro. Serve hot with steamed rice.

Tips: For extra umami, add a spoonful of fermented black beans or doubanjiang to the sauce. Adjust chili quantity based on spice preference. This dish pairs perfectly with a cold beer to balance the heat!