剁椒鱼头 (Duo Jiao Yu Tou)
剁椒鱼头 (dwoh jyow yoo toh)
Steamed Fish Head with Chopped Chili
A dramatic Hunan dish where a large fish head is blanketed with bright red fermented chopped chilies and steamed. The rich fish oils mingle with the spicy, sour peppers.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ fish
⚠ soy
Equipment Needed
steamer
Instructions
-
1
Clean the fish head thoroughly and rub with wine and salt, let sit ten minutes.
-
2
Place head cut-side down on a plate, spread garlic and ginger over it.
-
3
Cover generously with the fermented chopped chilies.
-
4
Steam over high heat for twelve to fifteen minutes.
-
5
Heat oil until smoking and pour over the fish head, garnish with scallions.
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Did You Know?
This dish originated in Hunan but became nationally famous through the restaurant chain that made it their signature in the 2000s.
Chef's Notes
Equipment Tips
- steamer
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