Monkey Teaches You a Home-Style Recipe for Spicy Chili White Fish Head: Fragrant, Spicy, and Without Fishy Taste
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Today I'm going to share a homemade 'Spicy Chili White Fish Head' recipe. Spicy Chili White Fish Head is a traditional famous dish from Hunan Province, belonging to Hunan cuisine. It's typically made with tilapia heads, chopped chili peppers, along with soy sauce, ginger, scallions, garlic, and other auxiliary ingredients. The dish has a bright red color, rich flavor, tender meat, is not greasy, and has a soft and plump texture, with a spicy and palatable taste. Fish heads are rich in nutrients, containing essential nutrients like lecithin and unsaturated fatty acids, which can effectively lower cholesterol, improve brain function, and slow down aging. There are many ways to make fish heads, such as fish head tofu soup, fish head hot pot, and braised fish head. Today, when I opened the freezer, I found a leftover fish head bought before the year end, and I have chopped chili peppers at home, so I made Spicy Chili White Fish Head. However, frozen fish heads have a different taste than fresh ones, so the texture will definitely be affected. If you usually make it, it's better to buy fresh fish heads. Below, I'll share the detailed recipe for Spicy Chili White Fish Head, so if you like it, you can learn it together.
Spicy Chili White Fish Head
Required Ingredients: Fish Head, Chopped Chili Peppers, Fermented Black Beans (Shiitake Beans), Garlic, Cooking Wine (Shaoxing Wine), Ginger, White Pepper, Light Soy Sauce, Oyster Sauce, White Sugar, Green Onions (Scallions), Pork Fat (Lard).
Steps:
1Since my fish head is frozen, I need to take it out and thaw it first, then wash it clean and place it in white pepper and cooking wine.
2Cut some ginger into ginger shreds and spread them evenly over the fish head together with the white pepper and cooking wine, marinate for half an hour.
3Prepare an appropriate amount of chopped chili peppers, mince garlic, chop fermented black beans (shiitake beans) into pieces, and chop green onions into scallion shreds for reserve.
4Pour an appropriate amount of oil into the pot, when the oil is hot, add minced garlic and fermented black beans (shiitake beans) and stir-fry until fragrant.
5Then add chopped chili peppers, light soy sauce, oyster sauce and white sugar, and stir-fry evenly.
6Place the stir-fried chili peppers evenly on the fish head.
7Boil water in a steamer, when the water is ready, place the fish head on it, and steam for 10 minutes. If the fish head is small, steam it for 8 minutes. If it's steamed for too long, the meat will not be tender.
8After steaming, sprinkle some scallion shreds on it.
9Melt a small piece of pork fat in a pot, heat it up over high heat.
10Pour the pork fat over the scallion shreds and stir-fry it for a moment.
▬▬Monkey Says▬▬
1The steaming time depends on the size of the fish head. This fish head is less than three jin, so I steamed it for 10 minutes. If it's smaller, steam it for 8 minutes.
2Since the chopped chili peppers, fermented black beans (shiitake beans) and light soy sauce are all salty, you don't need to add salt.
3Because fish meat contains purine, so patients with gout should not eat fish.
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