Double-Color Chopped Chili Fish Head
Steamed silver carp head with red and green chopped chilies — fresh, spicy, and appetizing, rich in lecithin.
Ingredients
Silver carp head (washed, marinated for half an hour)
1
Salt (rubbed on the fish head for marinating)
to taste
Cooking wine (rubbed on the fish head for marinating)
to taste
Red chopped chili peppers
to taste
Green pickled chili peppers
to taste
Garlic cloves (chopped)
3
Scallion whites (chopped)
to taste
Ginger slices (chopped)
to taste
Chili oil
to taste
Chicken bouillon powder
to taste
Sesame oil
to taste
Soy sauce (seasoning)
to taste
Hot oil (drizzled on after steaming)
to taste
Instructions
1
Marinate the fish head
Prepare a silver carp head, rub salt and an appropriate amount of cooking wine over the fish head, and marinate for half an hour.
2
Prepare the aromatics
Finely chop the three garlic cloves, the scallion whites, and the ginger slices, then mix them together.
3
Make the chopped chili sauce
Prepare the red chopped chili peppers and the green pickled chili peppers, stir each into the scallion-ginger-garlic mixture, then season with chili oil, chicken bouillon powder, sesame oil, and soy sauce, and mix until well combined.
4
Steam the fish
Spread the seasoned chili mixture evenly over the fish head. Once the steamer water is at a rolling boil, place the fish head inside and steam for 8--10 minutes. Finish by drizzling the hot oil over the top before serving.
