Spicy Steamed Fish Head with Pickled Peppers — Hunan Steamed Fish Head with Pickled Pepper
Whole fish head steamed over a fiery bed of pickled chilli and fermented black bean, finished with a sizzling pour of hot oil, a bold Hunan centrepiece.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve fish head lengthways, place cut-side up on a heatproof plate. Roughly chop pickled chillies and fermented black beans. Mince garlic, julienne ginger, slice spring onion and fresh chilli. Mix pickled chillies, black beans, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a bowl. Spread mixture evenly over fish head.
Steam
Set a wok or large pot of water to boil vigorously. Place fish head plate on a steamer rack over high heat. Steam 15 to 18 minutes until flesh turns opaque and pulls away from bone easily. Check doneness by gently prodding the thickest part near the spine.
Finish
While fish rests, heat 3 tbsp neutral oil in a small pan over high heat until it begins to smoke, about 2 minutes. Scatter spring onion and fresh chilli over steamed fish. Pour the sizzling hot oil directly over garnish to bloom the aromatics.
Plate
Transfer fish head to a serving platter and serve immediately at the table with steamed jasmine rice alongside, pouring any accumulated juices over the fish.
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