Chopped Chili Fish Head

Chopped Chili Fish Head

Cuisine: Hunan Cuisine
Region: Hunan
Type: Steamed

Ingredients

Cooking Steps

  1. 1. Heat oil in a pot and sauté minced garlic and chili until fragrant
  2. 2. Add the minced fish head with chili and stir-fry over high heat until it changes color.
  3. 3. Add fish head, chopped chili, ginger, garlic and green onions and stir-fry until cooked.
  4. 4. Add chopped chili pepper and soy sauce, stir-fry quickly over high heat
  5. 5. Pour in the cooking wine, turn on high heat to remove the fishy smell and collect the juice.
  6. 6. Remove from the pot and plate

Cultural Note

The horned fish head is the undisputed king of Hunan cuisine. This dish originated from Hunan fishermen along the Yangtze River and Dongting Lake, where fresh fish is abundant and fermented chili peppers are the main condiment. The huge fish head is covered with bright red chili peppers, and its visual impact makes it a beautiful sight in a Hunan cuisine banquet. The dish was heavily promoted on Chinese television by celebrity chef and Hunanese He Jing, making it one of the most recognized dishes in China. The best fish heads come from bighead carp, prized for its tender cheek meat.

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