🇨🇳 Chinese Cuisine

剁椒鱼头 (Duo Jiao Yu Tou)

Steamed Fish Head with Chopped Chili

Prep Time 40 minutes

Servings 4

Difficulty Medium

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.

Ingredients

1 large bighead carp head split in half
200g fermented chopped red chilies (duo jiao)
3 cloves garlic minced
2 tablespoons ginger minced
2 tablespoons Shaoxing wine
1 tablespoon soy sauce
Scallions
Vegetable oil

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.

Did You Know?

This dish originated in Hunan but became nationally famous through the restaurant chain that made it their signature in the 2000s.