A bold Hunan-style dish featuring a whole fish head steamed with fermented chili bean paste and fresh red chilies. The tender, silky meat from the fatty cheek and collar is what makes this dish legendary.
This classic Hunan dish showcases the prized fatty meat from a bighead carp head. The trick is getting that delicate texture - steam just until the flesh turns opaque and flakes easily. The chili oil that pools around the fish is meant to be spooned over the meat.
Rinse the fish head under cold water and pat completely dry with paper towels. Make 2-3 shallow slits on each side of the head to help flavors penetrate. Rub lightly with a pinch of salt and set aside.
Heat vegetable oil in a small pan until it just begins to smoke. In a heatproof bowl, combine the doubanjiang, sliced red chilies, ginger, garlic, and white parts of the scallions. Carefully pour the hot oil over the mixture - it should sizzle vigorously. Let it rest for 2 minutes, then stir in soy sauce, cooking wine, sugar, sesame oil, and white pepper.
Place the fish head on a heatproof plate that fits inside your steamer. Spoon the chili oil mixture evenly over the top and around the fish. Bring water in your steamer to a rolling boil. Steam for 18-22 minutes until the flesh is opaque and pulls apart easily with a fork.
Carefully remove the plate from the steamer. Sprinkle the green parts of the scallions over the top. For extra flavor, you can pour 2 more tablespoons of hot oil over the fish just before serving to bloom any remaining aromatics. Serve immediately with steamed rice.
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A classic Cantonese dish featuring tender sea bass steamed with aromatic ginger, garlic, and scallions. The fish is bathed in a savory sauce and finished with sizzling hot oil to release fragrant aromas. Simple yet elegant, this dish showcases the natural sweetness of fresh fish.