Photograph of the finished Steamed fish head with chopped chili

China · Đầu cá hấp hai loại ớt muối

Steamed fish head with chopped chili

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 2.6 lb
  • Photograph of Salted chilli paste Salted chilli paste 8.5 oz
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Fermented black beans Fermented black beans 1.7 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ⅓ cup
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the carp head in half lengthwise, then rinse off any remaining blood and pat dry; any remaining blood is the main cause of the fishy smell.
  2. 2 Rub Shaoxing wine mixed with shredded ginger all over the cut surface and let it sit for 10 minutes.
  3. 3 Spread red chili powder with salt on one half of the fish head and green chili powder with salt on the other half — the two colors of chili and their different salty flavors are the distinguishing feature of this version.
  4. 4 Sprinkle with crushed black beans and minced garlic, then steam over high heat for 12 minutes, until the meat separates from the bone and is cooked through.
  5. 5 Pour 200-degree hot oil over the fish, then drizzle with soy sauce and sprinkle with chopped scallions.

With an appliance

  • Oven 38 min

    Replace step 4: cover the fish head plate tightly and bake at 180°C on the middle rack for 13 minutes, rotating the tray at the 7th minute; step 5 remains unchanged.

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