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Master-Style Authentic Hunan Steamed Fish Head with Chopped Chilis

groups4 servingsspeedMediumcountertopsPrep: 43205 minsskilletCook: 9 minsscheduleTotal: 43214 minsoutdoor_grillSteamedlocal_fire_departmentSpicy
Allergens:warningFishwarningSoywarningGlutenwarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

  • circleRed chilis and salt need to be hand-chopped and sealed in a jar to ferment 1 to 2 months in advance720h
01
Preparation
00:01:21
warningStay safe

Watch out for chili juice splatters while chopping. Do not rub eyes or touch face with chili-covered hands.

Pour 250g fresh red bird's eye chilis into a wooden tub and chop manually using a large spade blade; do not use a food grinder. Add 50g salt while chopping (5:1 chili-to-salt ratio) until chopped into uniform soybean-sized granules. Transfer into a ceramic jar, seal with water along the rim groove, and ferment for 1 to 2 months until deeply aromatic.

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Watch out

Chilis must be hand-chopped with a spade knife into soybean-sized pieces

using a grinder will crush the chili fiber and ruin its crisp fragrance. Keep light saltwater in the jar rim seal to prevent air leakage and mold growth

Ingredients:red chili (250 g)Salt (50 g)
Tools:spade knife chopperceramic fermentation jarwooden tub
02
Active Cooking
00:02:49
warningStay safe

Pour hot oil steadily and slowly to prevent scalding oil splatters.

Unseal the jar, scoop out the prepared fermented red chopped chilis into a bowl, and add 15g dried black beans, 30g minced garlic, 20g minced ginger, 5g white pepper powder, and 15g oyster sauce. Mix well, then heat 50ml oil until piping hot and pour over the mixture to unleash intense aromatics.

local_fire_departmentHigh heat to bring oil until smoking hot
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Watch out

The oil must be smoking hot before pouring over the mixture

a sizzling splash is crucial to extract the essential oils from garlic and fermented black beans, otherwise flavor will be flat

Ingredients:fermented black beans (15 g)Garlic (30 g)ginger (20 g)white pepper powder (5 g)oyster sauce (15 g)Cooking oil (50 ml)
Tools:mixing bowlsaucepan
03
Preparation
00:03:13
warningStay safe

Hold the large fish head firmly on a sturdy cutting board when cutting to avoid knife slippage.

Select a large bighead carp fish head weighing around 2.5kg and clean thoroughly. Split the fish head open along the spine, score lightly while keeping the head intact at the jaw so it can stand stable, flattening out the belly meat on both sides. Stand the fish head vertically in the center of a flat serving platter in an impressive upright pose.

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Watch out

When splitting open the fish head, ensure the bottom cut is even so it can stand upright securely in the plate without falling over.

Ingredients:bighead carp fish head (2500 g)
Tools:serving platecleaver
04
Active Cooking
00:03:31

Rub 5g salt evenly over the fish meat for base seasoning. Stuff 30g pickled mountain chilis into the fish mouth for punchy spiciness. Ladle the seasoned chopped chili paste evenly over every part of the fish head and belly, then layer 40g pickled red chilis on top. Finally, pour 30ml steamed fish soy sauce, 30g lard, and 50ml fresh fish broth into the bottom of the plate.

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Watch out

Be sure to spread the chopped chilis evenly so no large patches of fish flesh are exposed, allowing every bite to absorb the spicy tang. Adding lard and broth is the essential secret for silky, juicy flesh.

Ingredients:Salt (5 g)pickled wild mountain chili (30 g)pickled red chili (40 g)steamed fish soy sauce (30 ml)Lard (30 g)fish broth (50 ml)
Tools:ladle
05
Active Cooking
00:04:39
warningStay safe

Wear heat-resistant oven mitts when opening the steamer and taking out the scalding dish to prevent steam burns.

Preheat the steamer with rolling steam. Carefully place the fish platter inside, shut the lid tightly, and steam over high heat for 8 to 10 minutes until the fish flesh turns opaque white and tender and the eyes pop up.

local_fire_departmentHigh heat with strong steam for 8-10 minutes
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Watch out

Keep steaming strictly within 8 to 10 minutes. Under-steaming leaves fish raw near the bone, while over-steaming makes the flesh dry and tough.

Tools:commercial steamer cabinet / large steamer potoven mitts
06
Active Cooking
00:04:51

Carefully remove the steamed fish head platter from the steamer cabinet. Sprinkle 15g finely chopped scallions over the fish top and red chilis for garnish, then serve hot immediately.

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Watch out

Serve and enjoy immediately while piping hot so the tender fish stays infused with spicy liquid.

Ingredients:scallion (15 g)

groceryAll Ingredients

bighead carp fish head2500 g
red chili250 g
Salt55 g
fermented black beans15 g
Garlic30 g
ginger20 g
white pepper powder5 g
oyster sauce15 g
Cooking oil50 ml
pickled wild mountain chili30 g
pickled red chili40 g
steamed fish soy sauce30 ml
Lard30 g
fish broth50 ml
scallion15 g

blenderAll Tools Needed

spade knife chopperceramic fermentation jarwooden tubmixing bowlsaucepanserving platecleaverladlecommercial steamer cabinet / large steamer potoven mitts