Cherry & Dennis Helper Habitat
Hunan Steamed Fish Head with Chopped Chili
湖南剁椒魚頭
Recipe overview
Salted chopped chili seasons a split fish head and its rice-friendly juices. Buy a head with gills removed and split evenly.
01
Ingredients
Main ingredients
- 800 g Fish head, gills removed and split
- 20 g Ginger
- 20 g Garlic
- 20 g Spring onions
Fish marinade
- 10 ml Shaoxing wine
Sauce seasoning
- 80 g Salted chopped chili, drained
- 5 ml Light soy sauce
- 2 g Sugar
- 15 ml Cooking oil
02
Tools
- Large steamer with rack and lid
- Deep steaming plate
- Knife and board
- Small frying pan and spoon
- Food thermometer and oven gloves
03
Steps
Step 1
Inspect the head
Check that gills and organ remnants are removed. Open the split head flat, remove loose bone fragments and pat dry.
Step 2
Prepare aromatics
Slice half the ginger and mince the rest. Mince garlic; cut spring onion whites into lengths and greens into rings.
Step 3
Marinate briefly
Rub the head with Shaoxing wine and refrigerate for 10 minutes while preparing the steamer. Add no extra salt.
Step 4
Drain the chili
Drain excess brine from the chopped chili in a sieve, then place in a bowl with soy sauce and sugar.
Step 5
Soften garlic and ginger
Heat oil over medium heat; stir minced garlic and ginger for 30 seconds until fragrant and pale, without browning deeply.
Step 6
Cook the chili topping
Add the chili mixture and stir for about 1 minute until evenly coated in fragrant oil; turn off the heat.
Step 7
Arrange the plate
Line a deep steaming plate with ginger slices and onion whites. Lay the head flat with flesh facing up, without overlap.
Step 8
Spread the topping
Spoon the cooked chili and oil over the thick flesh, leaving room around the plate edge for the steaming juices.
Step 9
Load over boiling water
Bring steamer water to a boil below the rack. Wearing oven gloves, place the plate on the rack and cover.
Step 10
Steam the head
Steam over high heat for about 12 minutes from the return of a boil. Keep steady steam and prevent the pot drying out.
Step 11
Check doneness
Probe the thickest flesh away from bone for 63°C; it should be opaque and flake easily. Steam 2 minutes more and retest if needed.
Step 12
Finish and serve
Carefully lift out the hot plate and scatter onion greens. Serve with the juices and remove bones from every mouthful.
Common mistakes
- An overlapping or unopened head cooks unevenly.
- Chili is already salted; extra salt makes the juices harsh.
- Fish-eye appearance does not establish doneness; check thick flesh.
- Hot juices spill easily; use gloves and keep the plate level.
Tips
Ask the fishmonger to remove gills and butterfly the head. The plate must hold it flat. Fifteen minutes is a guide for a relatively thin 800 g head; extend for thicker flesh and trust the doneness check. Saltiness varies between chili products, so taste the topping sparingly before adding more seasoning.
