Fish head with chopped pepper (steamed - (
A home-style version of the famous Hunan chopped chili fish head, adapted for smaller fish heads and everyday cooking. The same bold flavors in a more accessible format.
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. Wash the fish head, marinate it with salt and cooking wine for 15 minutes
- 2. Arrange the fish head with chopped pepper (steamed) on the plate, top with the fish head, chopped pepper, ginger, garlic and chopped green onion.
- 3. Add water to the steamer and bring to a boil, then add the steaming tray
- 4. Steam over high heat for 15-20 minutes until cooked through
- 5. Take out and pour out the excess soup in the plate.
- 6. Pour in hot oil and steamed fish soy sauce and serve
Cultural Notes
This home-style preparation is the version most Hunan families actually make on a regular basis. While the restaurant version uses a massive fish head for dramatic presentation, the home version adapts to whatever size fish head is available. The key ingredient — Hunan fermented chopped chilies (duojiao) — is present in every Hunan kitchen, typically made in large batches during the summer chili harvest.