Photograph of the finished Duo jiao yu tou

China · Đầu cá hấp ớt xay Hồ Nam

Duo jiao yu tou

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Silver carp head Silver carp head 1.2 kg
  • Photograph of Salted chilli paste Salted chilli paste 200 g
  • Photograph of Ginger Ginger 20 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Shaoxing Wine Shaoxing Wine 40 ml
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Oil Oil 100 ml
  • Photograph of Fermented black beans Fermented black beans 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the carp head in half lengthwise, wash thoroughly and pat dry, then rub with Shaoxing wine and ginger.
  2. 2 Place the fish head-down on a deep plate, and line the bottom with a few slices of ginger.
  3. 3 Sauté minced garlic and fermented soybeans in hot oil for 1 minute, then mix with ground chili and pickled salt.
  4. 4 Cover the fish completely with the chili mixture and steam over high heat for 15 minutes.
  5. 5 Drain off excess steam, drizzle with soy sauce and hot oil, sprinkle with chopped scallions, and serve immediately.

With an appliance

  • Oven 40 min

    Replace step 4: cover the fish head plate tightly and bake at 180°C on the middle rack for 15 minutes, rotating the tray at the 8th minute; step 5 remains unchanged.

Start cooking