Spicy Fish Head (Chopped Pepper)

⏱ 45 mins 🍽 4 serving(s) 🏷 Hunan

This Hunan dish celebrates the rich flavour of steamed fish head, a prized ingredient in Chinese cuisine. The fish is marinated with ginger and black pepper, then topped with salty chopped chili peppers before steaming. A final sizzle of hot oil infused with garlic and green onions adds a wonderful aromatic depth. The process is straightforward, resulting in a nutritious and boldly flavoured meal.

Spicy Fish Head (Chopped Pepper)

Ingredients

  • 1 tablespoon chili pepper
  • 1 tablespoon cooking oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon ginger
  • 1 teaspoon garlic
  • 1 green onion

Method

  1. Clean the fish head thoroughly and slice it into two halves.
  2. In a small bowl, combine 1 tablespoon of cooking oil with a little salt, remembering the chopped chili peppers will add saltiness.
  3. Coat both sides of the fish head with the oil mixture. Scatter black pepper powder and ginger shreds over the surface. Set it aside for about 20 minutes. Afterwards, cover the fish head with the chopped chili peppers and leave for a further 10 minutes.
  4. Pour water into a wok or suitable steaming pot. Place the fish head inside to steam for around 15 minutes.
  5. Scatter the chopped green onions over the top of the steamed fish.
  6. Heat a little more oil in a wok. Add the chopped garlic and cook for 1 minute, then carefully pour this hot oil over the surface of the fish head to release the flavours into the meat.

Nutrition (per serving)

Sodium582600 mg

Recipe details

CategoryHunan
Authorpurplebox