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Fish Head with Chopped Chili and Rice Cake
A grand bighead carp head is steamed until tender, crowned with oil-sizzled chopped chilies, and served alongside chewy water-milled rice cakes that soak up the spicy, savory juices. A festive Hunan classic built for sharing and celebration.
Instructions
- 1
Clean the fish head, place ginger slices on it, and use cooking wine to remove the fishy smell. Slice the rice cakes and set aside.
- 2
After the water boils, steam over water for 8-10 minutes.
- 3
After turning off the heat, pour out the excess juice.
- 4
Sauté the chopped chili in oil until fragrant.
- 5
Drizzle the steamed fish with light soy sauce.
- 6
Then spread the sautéed chopped chili on top.
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Ingredients
Main Ingredients
- Bighead carp fish head1 piece
- Water-ground rice cake1 strip
- chopped chili2-3勺
- Ginger4-6片
Seasonings
- cooking wine3 spoon
- light soy sauce3-4勺
- salad oil2 大勺