Chopped Chilli Fish Head
“A fiery explosion of fermented chili and succulent fish head, capturing the essence of Hunan spice.”
Fish
Chili Pepper
Garlic
Ginger
scallions
Fermented ChiliWhere it comes from
This dish hails from the Xiang River region of Hunan, where the locals' love for bold and spicy flavors shines through. It has become emblematic of the fiery spirit of Hunan cuisine.
On the Palate
How it's made
4 steps · Show ↓23 min active
How it's made
4 steps · Show ↓- 13 min
Heat a generous splash of vegetable oil in a deep pan over medium heat. Add minced garlic and ginger, stirring until aromatic.
- 210 min
Add the fish head and sear until the skin is golden and slightly crisp, about 5 minutes per side. This will help lock in moisture.
Watch outBe careful when flipping the fish head to prevent breaking it apart.
- 38 min
Pour in rice wine and soy sauce, followed by chopped chili peppers and fermented chili. Simmer gently, allowing the flavors to meld together.
- 42 min
Sprinkle with sliced scallions before serving, adding a fresh pop of color and flavor.
