Steamed Fish Head with Chopped Chili
Tender and silky fish head infused with the savory and spicy flavor of chopped chili. Steamed and then drizzled with sizzling hot oil, this classic Hunan dish is incredibly aromatic and appetite-stimulating.
Ingredients
12 items- Fathead fish head (or bighead carp head) 1 (about 2.2 lbs / 1000g)
- Chopped chili (duo jiao) 150g
- Ginger 20g
- Garlic 10g
- Scallions 30g
- Cooking wine 2 tablespoons
- Light soy sauce 1 tablespoon
- Oyster sauce 1 tablespoon
- Sugar 1 teaspoon
- White pepper a pinch
- Cooking oil 3 tablespoons
- Chicken bouillon (optional) a pinch
Nutrition
Steps （8 steps）
Clean the fish head thoroughly, removing the gills and washing inside and out; pat dry with paper towels. Split the head from the top center half-through so it can lie flat but remains attached at the bottom. Rub with 1 tablespoon cooking wine and a pinch of white pepper, let marinate for 10 minutes to remove fishiness and enhance flavor.
Prepare the chili topping: in a bowl, combine 150g chopped chili (slightly squeezed), minced ginger (10g), minced garlic (10g), 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and a pinch of chicken bouillon if using. Stir well until the mixture is evenly blended.
Choose a deep plate large enough to hold the fish. Arrange ginger slices and scallion segments on the bottom. Open the marinated fish head flat, skin side up, on top of the ginger and scallions. This prevents sticking and adds extra fragrance.
Evenly spread the prepared chili mixture over the entire fish head, especially the fleshy parts. Use a spoon to gently press so that the seasoning adheres well. Make sure every part is covered for maximum flavor.
Fill a steamer with enough water and bring to a rolling boil over high heat. Place the plate with the fish into the steamer, cover, and steam over high heat for 10-12 minutes. To check doneness, insert a chopstick into the thickest part; it should penetrate easily with no blood oozing. Adjust time based on fish head size.
Carefully remove the steamed fish from the steamer (watch out for steam). Sprinkle the chopped scallions (about 10g) evenly over the top. Meanwhile, heat 3 tablespoons cooking oil in a small saucepan over medium heat until it shimmers and just starts to smoke (about 70% hot).
Quickly and evenly pour the hot oil over the scallions and chili sauce. You'll hear a sizzling sound as the oil releases the aromas of the scallions and chili. Ensure even drizzling so that every part of the fish gets that fragrant boost.
If desired, drizzle 1 tablespoon of steamed fish soy sauce or light soy sauce around the edge for extra umami, and garnish with a few cilantro leaves. Serve immediately while hot, dipping the fish flesh into the chili sauce for the best taste.
Tips
The success of this dish relies on fresh fish head and precise steaming time. Look for bright red gills and clear eyes. For richer flavor, you can briefly stir-fry the chopped chili with minced garlic in oil until red oil appears before spreading. Avoid oversteaming, which makes the fish tough. Ensure the final drizzling oil is hot enough (smoking) to sizzle and release fragrance.
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