Steamed Fish Head with Chopped Chili (Duòjiāo Yútóu)

 A bold, spicy dish from Hunan province, featuring a tender split fish head smothered in fermented chopped chili, steamed to perfection.

 Ingredients

Main:

• 1 large freshwater fish head (typically carp or bighead carp), around 800g–1kg

• 3 tablespoons duojiao (fermented chopped red chili, available at Asian markets)

• 2 tablespoons minced garlic

• 1 tablespoon minced ginger

• 2 stalks green onion (separate white and green parts)

• 2 tablespoons light soy sauce

• 1 tablespoon cooking wine (Shaoxing wine)

• 1 tablespoon vegetable oil

Garnish:

• Chopped green onion (green part)

• Fresh red chili slices (optional)

• Hot oil (for finishing drizzle)

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🔪 Preparation

1. Prepare the Fish Head

• Clean the fish head thoroughly, remove gills and any blood clots.

• Split the fish head down the middle from the mouth, keeping the back connected.

• Pat dry and rub both sides with a little salt and cooking wine. Let marinate for 10–15 minutes.

2. Prepare the Chili Mixture

• In a small bowl, mix chopped chili (duojiao), minced garlic, minced ginger, and the white part of green onions.

• Add a splash of soy sauce and stir well to create the topping.

3. Assemble in Steamer Plate

• Place the fish head open-side down (butterflied) on a heatproof plate.

• Spread the chili mixture evenly over the fish head, covering it completely.

• Pour a small amount of light soy sauce around the plate (not over the chili).

4. Steam

• Bring water in a steamer to a boil.

• Place the plate into the steamer and steam over high heat for 8–12 minutes, depending on the size of the fish head.

• Do not over-steam to avoid drying out the fish.

5. Finish with Hot Oil

• Remove the plate from the steamer.

• Sprinkle chopped green onion and optional chili slices on top.

• Heat a spoonful of oil in a small pan until smoking hot, then carefully drizzle over the fish to release aroma and sizzle.

6. Serve

• Serve hot with steamed rice or plain noodles. The spicy, savory sauce is perfect for soaking into rice!

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🔥 Tips

• Duojiao (fermented chopped chili) is essential for authenticity; Lao Gan Ma brand or homemade can be used.

• You can also add a few slices of tofu underneath the fish head to steam together.

• This dish pairs best with mild sides, as it's very bold and spicy.