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Fish Head with Chopped Chili
Hunan-style chopped chili is piled over a fresh fish head with a slick of oil, then steamed until just cooked, producing silky flesh bathed in bold, tangy heat that begs for rice.
Instructions
- 1
Half of a fresh big fish head, about 1 to 2 jin, cleaned and drained of water.
- 2
Add enough water to the pot and bring it to a boil (make sure it's enough).
- 3
I used ready-made chopped chili sauce specifically for steaming fish heads.
- 4
Spread the chopped chili evenly over the fish head, drizzle cooking oil evenly, put it on the steamer, cover with a lid, steam on high heat for 12 minutes, then turn off the heat and let it sit for 1 minute.
- 5
Let's start eating.
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Ingredients
Main Ingredients
- Fish head半个
- chopped chilito taste
Seasonings
- Edible oilto taste