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Chinese Steamed Fish Head with Chopped Chili

🐟 Chinese Steamed Fish Head with Chopped Chili 




Duo Jiao Yu Tou  is a famous dish from Hunan Province, China. Known for its bold, spicy, and aromatic flavors, it features a fresh fish head topped with a generous amount of chopped red chili peppers, then steamed to perfection. The tender fish meat absorbs the heat and fragrance of the chilies, making it both flavorful and appetizing.

🛒 Ingredients

  • Fresh bighead carp or grass carp head: 1 (about 800 g–1 kg)

  • Chopped red chili (Hunan-style preserved chili): 3–4 tbsp

  • Fresh red chili peppers: 2–3, finely chopped

  • Ginger: 6–8 slices

  • Garlic: 4 cloves, minced

  • Green onions: 2 stalks, chopped

  • Soy sauce: 2 tbsp

  • Shaoxing wine (Chinese cooking wine): 2 tbsp

  • Salt: ½ tsp (adjust to taste)

  • Vegetable oil: 3 tbsp

👩‍🍳 Instructions

Step 1. Prepare the Fish Head

  1. Clean the fish head thoroughly, removing gills and any blood clots.

  2. Split the fish head in half from the middle, but do not cut all the way through—leave the back connected so it opens like a butterfly.

  3. Place ginger slices underneath the fish head on a heatproof plate to reduce fishiness.

  4. Drizzle Shaoxing wine and a little salt over the fish, rubbing gently to marinate for 10 minutes.

Step 2. Prepare the Chili Topping

  1. Heat 3 tbsp oil in a wok.

  2. Add minced garlic and stir-fry until fragrant.

  3. Add chopped red chili and fresh chili, stir-frying for 1–2 minutes until aromatic.

  4. Add 2 tbsp soy sauce and mix well.

  5. Spoon this chili mixture evenly over the fish head.

Step 3. Steam the Fish Head

  1. Bring water to a boil in a steamer.

  2. Place the plate with the prepared fish head inside.

  3. Steam over high heat for 8–10 minutes, depending on the size of the fish head.

  4. Do not over-steam—fish meat should be tender and just cooked.

Step 4. Final Touch

  1. Remove the fish head from the steamer.

  2. Sprinkle chopped green onions on top.

  3. Heat 2 tbsp oil until smoking hot, then carefully pour it over the fish head to release the aroma.

🍽️ Serving Suggestions

  • Serve hot with steamed rice—the spicy chili sauce pairs wonderfully with plain rice.

  • It can also be enjoyed with Chinese steamed buns (馒头) to soak up the sauce.

🌟 Tips

  • Use very fresh fish for the best flavor.

  • Hunan-style fermented chopped chili (剁椒) is essential—it gives the dish its authentic taste.

  • If you prefer extra spice, add a few fresh green chilies along with the red ones.


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