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.
🌴 Ingredients:
· 1 bighead carp fish head (about 800g, cleaned and split in half)
· 4-5 tbsp chopped chilies (about 60g, the soul of the dish)
🌴 Aromatics:
· 1 large piece of ginger (minced)
· 5-6 cloves of garlic (minced)
· 2 stalks of scallion (chopped)
· 1 tbsp fermented black beans (about 15g, chopped)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· 2 tbsp cooking wine (about 20ml, for marinating)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Cooking oil, as needed (for drizzling)
🌴 Instructions:
- Marinate the Fish Head
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. ⚠️ Note: Make sure to dry the fish head thoroughly, or it will release too much water when steamed. - Stir-fry the Chili Mixture
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. ⚠️ Note: The chopped chilies are already salty, so never add extra salt. I’ve tried it, and it was too salty to eat. - Steam the Fish Head
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. ⚠️ Note: Adjust the steaming time based on the size of the fish head; it’s done when a chopstick easily pierces the thickest part. - Heat the Oil and Serve
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. ⚠️ Note: 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!
💡 More Fresh and Spicy Seafood Dishes:
If you enjoy this steamed fish head with chopped chilies, you should also try my [Braised Pomfret] for another incredibly flavorful and satisfying dish.
Want to explore more? Check out my full [seafood] category!
💡 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.
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