Fish Head with Chopped Chili and Rice Cake

Name: Fish Head with Chopped Chili and Rice Cake
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 1 piece Bighead carp fish head; 1 strip Water-ground rice cake; 2-3 tbsp chopped chili; 4-6 slices Ginger; 3 spoon cooking wine; 3-4 tbsp light soy sauce; 2 tbsp salad oil

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.

20 minNewEasy Hot Dishes Steam Mild Spicy

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 head
1 piece
Water-ground rice cake
1 strip
chopped chili
2-3 tbsp
Ginger
4-6 slices

Seasonings

cooking wine
3 spoon
light soy sauce
3-4 tbsp
salad oil
2 tbsp