剁椒鱼头，是湘菜里最经典的“硬菜”之一。鱼头铺满红彤彤的剁椒，蒸出来后鲜辣扑鼻，鱼肉嫩滑，胶质满满。吃完鱼肉，用剩下的鲜辣汤汁拌一碗面条，简直绝了。
Steamed Fish Head with Chopped Chilies is one of the most iconic dishes in Hunan cuisine. The fish head is covered in vibrant red chopped chilies, steamed to perfection. The meat is tender and gelatinous, with a bold, spicy aroma. After finishing the fish, toss some noodles in the remaining spicy broth—it’s absolutely divine.
🌴食材 | Ingredients：
胖头鱼鱼头，1个（约800g，洗净对半切开）。/ Bighead carp fish head, 1 (about 800g, cleaned and split in half).
剁椒，4~5勺（约60g，灵魂）。/ Chopped chilies, 4-5 tbsp (about 60g, the soul).
🌴配料 | Aromatics：
姜末，1大块（切末）。/ Minced ginger, 1 large piece.
蒜末，5~6瓣（切末）。/ Minced garlic, 5-6 cloves.
葱花，2根（切碎）。/ Chopped scallion, 2 stalks.
豆豉，1勺（约15g，切碎）。/ Fermented black beans, 1 tbsp (about 15g, chopped).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
料酒，2勺（约20ml，腌鱼用）。/ Cooking wine, 2 tbsp (about 20ml, for marinating).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
食用油，适量（淋油用）。/ Cooking oil, as needed (for drizzling).
🌴做法 | Instructions：
1，腌制鱼头 | Marinate the Fish Head
鱼头洗净，用厨房纸吸干水分。加2勺料酒、少许白胡椒粉和姜末，抓匀腌制15分钟。⚠️ 一定要把鱼头的水分吸干，不然蒸出来水汪汪的，影响口感。
Wash the fish head and pat it dry with paper towels. Add cooking wine, white pepper, and minced ginger. Mix well and marinate for 15 minutes. ⚠️ Make sure to dry the fish head thoroughly, or it will release too much water when steamed.
2，炒剁椒酱 | Stir-fry the Chili Mixture
锅里倒油，放入蒜末、姜末和豆豉，小火炒出香味。加入4~5勺剁椒，翻炒均匀，加1勺生抽、1勺蚝油和少许白糖调味。⚠️ 剁椒本身有咸味，千万别再加盐了。我试过加盐，结果咸得没法吃。
Heat oil in a pan, add the minced garlic, ginger, and fermented black beans. Stir-fry over low heat until fragrant. Add the chopped chilies and stir-fry well. Season with light soy sauce, oyster sauce, and a pinch of sugar. ⚠️ The chopped chilies are already salty, so never add extra salt. I’ve tried it, and it was too salty to eat.
3，蒸鱼头 | Steam the Fish Head
把腌好的鱼头放入盘中，均匀铺上炒好的剁椒酱。水开后放入蒸锅，大火蒸10~12分钟，关火再焖2分钟。⚠️ 蒸的时间根据鱼头大小调整，筷子能轻松插入鱼头最厚的地方就熟了。
Place the marinated fish head on a plate and spread the chili mixture evenly on top. Once the water is boiling, steam over high heat for 10-12 minutes, then turn off the heat and let it sit for 2 minutes. ⚠️ Adjust the steaming time based on the size of the fish head; it’s done when a chopstick easily pierces the thickest part.
4，淋油出锅 | Heat the Oil and Serve
取出蒸好的鱼头，撒上葱花。另起锅，烧热2勺食用油，烧到微微冒烟，立刻淋在葱花上。“滋啦”一声，香味就出来了。⚠️ 油一定要烧到冒烟再淋，葱香和辣椒的香气才能完全激发出来。吃完鱼肉后，剩下的汤汁别倒，煮一把面条拌进去，超级好吃！
Remove the steamed fish head and sprinkle with chopped scallion. In a separate pan, heat 2 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the scallion. You’ll hear a sizzle and smell the aroma. ⚠️ The oil must be smoking hot to release the aromas. Don’t discard the leftover broth—cook some noodles and toss them in it. It’s incredibly delicious!
宝宝们，剁椒鱼头的精髓在于“鱼肉鲜嫩，剁椒香辣”。鱼头一定要吸干水分，腌制去腥。剁椒本身有咸味，千万别加盐。最后淋热油是灵魂，油一定要烧到冒烟。吃完鱼肉，用剩下的汤汁拌面条，一滴都不浪费。
Tips: The key to Steamed Fish Head with Chopped Chilies is “tender fish, spicy chilies.” Dry the fish head thoroughly and marinate it to remove the odor. Never add extra salt since the chilies are already salty. The final hot oil drizzle is the soul—make sure the oil is smoking hot. After finishing the fish, toss noodles in the leftover broth for a second delicious meal.
这道【剁椒鱼头 | Steamed Fish Head with Chopped Chilies】是湘菜里最经典的硬菜之一。如果你喜欢这种鲜辣的口感，还可以试试我之前写的【水煮肉片 | Sichuan Boiled Pork Slices】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this spicy and savory flavor, you should also try my Sichuan Boiled Pork Slices. For more classic main dishes, check out my Main Dishes category.
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