Fish head with chopped pepper
Chopped chili fish head is perhaps the most iconic Hunan dish. A giant fish head is steamed with a mountain of Hunan fermented chopped chilies, creating a visually stunning and intensely flavorful dish.
Ingredients
- Fish head 1 pcs
- Chopped salted chili 100 g
- Ginger 1 piece
- Garlic 1 head
- Chopped scallions to taste
- Steamed fish soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Cooking oil 2 tbsp
Instructions
- 1. Heat oil in a pot and sauté minced garlic and chili until fragrant
- 2. Add minced pepper fish head and stir-fry over high heat until it changes color.
- 3. Add fish head, chopped pepper, ginger, garlic and green onion and stir-fry until cooked.
- 4. Add chopped chili and soy sauce to taste and stir-fry quickly over high heat
- 5. Pour in the cooking wine to remove the fishy smell and reduce the juice over high heat.
- 6. Remove from the pan and serve on a plate
Cultural Notes
Duo Jiao Yu Tou is the undisputed king of Hunan cuisine. The dish originated in Hunan fishing communities along the Yangtze and Dongting Lake, where fresh fish was abundant and fermented chilies were a staple condiment. The visual impact of the bright red chilies covering the giant fish head makes it a showpiece at any Hunan banquet. The dish was famously promoted by celebrity chef and Hunan native He Jing on Chinese television, making it one of the most recognized dishes across China. The best fish heads come from bighead carp, prized for their tender cheek meat.