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Fish Head in Chile Sauce

By Kei Lum Chan and Diora Fong Chan

3.0

(1)

Two carp heads covered in red chilies on a serving platter.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou

This spicy Hunan steamed fish recipe can be made with either carp or salmon.

Ingredients

1 (1 lb. ¾ oz. or 750 g) bighead carp, grass carp, or salmon head, halved
2 Tbsp. white vinegar
2 Tbsp. ginger juice
½ tsp. salt, plus extra to taste
2 Tbsp. cornstarch
½ head garlic, cloves separated and chopped
2 oz. (50 g) ginger (about 3-inch piece), grated
2 scallions, chopped
20 pickled red chiles, chopped
1 red chile, chopped
3 Tbsp. vegetable oil
Steamed rice, to serve

Preparation

  1. Step 1

    Place the fish head in a large bowl, add the vinegar, ginger juice, and 4½ cups water, and wash to remove any lingering blood or fish scent. Rinse thoroughly and drain. Rub the fish head with the salt and lightly dredge with the cornstarch. Place the fish head on a large heatproof plate, skin facing up.

    Step 2

    Mix the garlic, ginger, scallions, both chiles, and 1 Tbsp. oil in a bowl and sprinkle over the dish. Place the dish in a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 12 minutes, or until the fish is cooked through.

    Step 3

    Heat the remaining 2 Tbsp. oil in a small saucepan and drizzle over the fish head. Season with extra salt and serve with rice.

Image may contain: Plant, Grass, and Text
Excerpted from China: The Cookbook © 2016 by Kei Lum Chan, et al. Reproduced by permission of Phaidon. All rights reserved. Buy the full book from Phaidon or Amazon.
TagsChineseEast AsianAsianSalmonFishSeafoodGingerHerbs & SpicesChileVegetableMainDinnerDairy FreeGluten FreeNut FreeQuickEasySteamRosh HashanahCookbooks
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