Steamed Fish Head with Chili and Garlic
A vibrant and spicy Hunanese classic featuring a tender fish head steamed beneath a blanket of salty, fermented chopped chilies and aromatic garlic.
Story
This dish is famous for its bold red color and intense flavor. The fermented chili sauce (Duo Jiao) provides a savory kick that pairs perfectly with the delicate meat of the fish head. It is traditionally served family-style, straight from the steamer.
Ingredients
Large fish head (carp or snakehead)
1 whole (about 1.5 kg)
Chopped fermented chili (Duo Jiao)
100g
Garlic cloves
3, minced
Cooking oil
100ml
Ginger
2 slices
Scallions
2, chopped
Instructions
1
Prepare the Fish
Clean the fish head thoroughly and remove the gills. Split the head in half lengthwise and lay it flat in a large heatproof platter. Place ginger slices underneath the fish to lift it slightly and enhance aroma.
2
Make the Chili Sauce
In a small bowl, combine the fermented chopped chilies, minced garlic, and cooking oil. Mix well. Note: the fermented chilies are already salty, so additional salt is not necessary.
3
Steam the Dish
Spoon the chili mixture evenly over the fish head. Place the plate in a steamer over high heat. Steam for approximately 12-15 minutes, or until the fish meat is opaque and flakes easily with a fork.
4
Garnish and Serve
Remove from the steamer and sprinkle fresh chopped scallions over the top for a pop of color. Serve immediately while hot with steamed rice.
