Chopped Chili Fish Head
Season the fish head and steam until cooked through, then finish with a drizzle of hot oil. Rich yet light on the palate, with a savory, salty flavor and a gentle chili heat.
Ingredients
fish head (washed, split in half, back connected)
to taste
red chili (washed and chopped)
to taste
ginger (washed and chopped)
to taste
scallion (washed and cut into sections)
to taste
oil
to taste
chopped chili
to taste
chopped chili sauce
to taste
salt
to taste
pepper
to taste
fermented black beans
to taste
cooking wine
to taste
minced garlic
to taste
Instructions
1
Step 1
Wash the fish head and split it in half, keeping the back connected; wash and finely chop the red chili; wash and finely chop the ginger; wash and cut the scallion into sections.
2
Step 2
Rub oil over the fish head, place it on a round plate, and sprinkle with chopped chili, chopped chili sauce, chopped ginger, salt, pepper, fermented black beans, and cooking wine.
3
Step 3
Steam the fish head in a steamer for 7 to 9 minutes until cooked through; remove the plate and sprinkle the minced garlic on top.
4
Step 4
Place a wok over the heat; once hot, pour in the oil, heat it until very hot, and drizzle it over the fish head. Finally, top with the scallion sections and serve.
