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Today I'm sharing a 'Spicy Chili Fish Head' recipe. Spicy Chili Fish Head is a traditional name dish from Hunan Province, belonging to Hunan cuisine. It's typically made with snakehead fish heads and spicy chili peppers, paired with soy sauce, ginger, scallions, garlic, and other auxiliary ingredients. The dish has a bright red color, rich flavor, tender meat, is not greasy, has a soft and glutinous texture, and is moderately spicy. Fish heads are nutritious, rich in essential nutrients like lecithin and unsaturated fatty acids, which can help 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. I saw one leftover from before last year's New Year's purchase while cleaning out the freezer, and I had some chili peppers at home, so I made Spicy Chili Fish Head. However, the taste of frozen fish heads is inevitably affected. If you usually make it, it's best to buy fresh fish heads. The flavor will be more delicious. Below, I'll share the detailed recipe for Spicy Chili Fish Head, so those who like it can learn together.

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Spicy Chili Fish Head

Required Ingredients: Fish Head, Spicy Chili Peppers, Fermented Black Beans, Garlic, (Liaoju - Cooking Wine), Ginger, White Pepper, Light Soy Sauce, Oyster Sauce, Sugar, Scallions, Pig Fat.

Steps:

1Since my fish head is frozen, I need to take it out to thaw it first, then wash it clean and put it in white pepper and cooking wine.

2Cut some ginger into slices and smear them evenly on the fish head together with cooking wine and white pepper, marinate for half an hour.

3Prepare an appropriate amount of spicy chili peppers, garlic minced, fermented black beans chopped, scallions chopped into scallion greens for preparation.

4Pour a suitable amount of oil into the pot, when the oil is hot, add minced garlic and fermented black beans to saute.

5Then add spicy chili peppers, add light soy sauce, oyster sauce and sugar, and stir-fry evenly.

6Spread the fried spicy chili peppers evenly on the fish head.

7Boil water in a steamer, when the water boils, put the fish head on it, and steam it over high heat for 10 minutes. If the fish head is small, steam it for 8 minutes. Steaming for too long will make the meat not tender.

8After steaming, sprinkle some scallion greens on it.

9Melt a small piece of pig fat in a pot over high heat.

10Pour the pig fat over the scallion greens and stir-fry to release its aroma.

▬▬Monkey Says▬▬

1The steaming time depends on the size of the fish head. This fish head is less than three jin (about 1.35 kg), I steamed it for 10 minutes. If it's smaller, steam it for 8 minutes.

2Since spicy chili peppers, fermented black beans, and light soy sauce are all salty, you don't need to add salt.

3Because fish meat contains purine, people with gout should not eat fish.

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