Fish head with chopped chili 剁椒鱼头

Fish Head with Chopped Chili (剁椒鱼头) is a bold and flavorful dish from Hunan cuisine, famous for its fiery heat and vibrant presentation. The dish features a large fish head steamed to tender perfection, topped generously with chopped red chili peppers, garlic, and fermented beans. Known for its intense, spicy, and savoury flavours, 剁椒鱼头 embodies the essence of Hunan cuisine, which is characterized by its love for chili heat. This dish is often enjoyed during celebratory meals and gatherings, symbolizing good fortune and abundance, with the fish head representing the start of something prosperous and new.

Ingredients

1. 1 bighead carp fish head (800g)
2. 120g chopped chili sauce (can be bought in Chinese supermarket)
3. 20g Chinese white rice wine or use white wine instead
4. 2g ground white pepper
5. 15g Chinese cooking wine (can be bought in Chinese supermarket)
6. 20g steamed fish soy sauce or Thai fish sauce
7. 30g oil
8. 8 g salt
9. 10g ginger
10. 10g green onions

Instructions

1. Wash the fish head, cut it from the middle, and make a few diagonal cuts on the thicker part of the fish under the head.
2. Sprinkle cooking wine, white pepper and salt on the fish head, rub well, and marinate for about 20 minutes.
3. Mix the Chinese white wine into the chopped chili sauce, mix well and set aside.
4. Drizzle a little oil on the surface of the marinated fish head and rub well.
5. Slice the ginger and scallion into shorter pieces and spread them on the bottom of the bowl.
6. Put the marinated fish head on top.
7. Spread the chopped chili sauce on the fish head.
8. Steam the fish head for about 10 minutes.
9. Take out the steamed fish head, pour off the excess liquid in the bowl, sprinkle with chopped green onions, pour in the fish soy sauce, and then heat up some amount of oil and pour it on top.