📝 About This Recipe
A crown jewel of Hunan (Xiang) cuisine, this iconic dish features a succulent Bighead Carp head blanketed in a vibrant, fiery layer of fermented 'Duo Jiao' chilies. The steaming process infuses the delicate, collagen-rich fish meat with a complex profile of salt, acid, and heat, creating a broth that is legendary for its depth. It is a sensory masterpiece that represents the bold, rustic, and 'gan la' (dry heat) spirit of South-Central China.
🥗 Ingredients
The Fish
- 1 large Bighead Carp Fish Head (split down the middle but kept attached at the top, approx. 800g-1kg)
- 2 tablespoons Shaoxing Rice Wine (for marinating)
- 1/2 teaspoon Salt (use sparingly as the chilies are salty)
- 1/4 teaspoon White Pepper Powder
- 30 grams Ginger (sliced into thin rounds)
- 3 stalks Scallions (cut into 3-inch lengths)
The Chili Topping
- 150 grams Hunan Chopped Salted Chilies (Duo Jiao) (store-bought or homemade fermented red chilies)
- 5 cloves Garlic (minced)
- 1 tablespoon Ginger (finely minced)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Chicken Bouillon Powder (optional, for umami)
- 1 tablespoon Vegetable Oil (for sautéing the aromatics)
The Finish
- 1 tablespoon Light Soy Sauce (steaming soy sauce preferred)
- 3 tablespoons Vegetable Oil (for the final sizzle)
- 2 stalks Scallions (finely chopped for garnish)
- 1 sprig Cilantro (optional garnish)
👨🍳 Instructions
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1
Thoroughly clean the fish head, removing any black membrane inside the cavity and any remaining blood along the bone, as these cause fishiness.
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2
Pat the fish head completely dry with paper towels. Rub the Shaoxing wine, salt, and white pepper all over the fish and let it marinate for 15 minutes.
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3
Prepare a large heat-proof steaming platter. Create a 'bed' for the fish by laying down the sliced ginger and the 3-inch scallion sections.
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4
Place the fish head onto the platter, skin-side up and spread open like a book.
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5
In a small wok or skillet, heat 1 tablespoon of oil over medium heat. Add the minced garlic and minced ginger, sautéing for 30 seconds until fragrant.
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6
Add the Duo Jiao (chopped chilies) to the wok along with the sugar and chicken bouillon. Stir-fry for 1-2 minutes to release the oils and aroma. Do not overcook.
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7
Spread the chili mixture evenly over the top of the fish head, covering as much surface area as possible.
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8
Prepare your steamer. Bring water to a rolling boil over high heat.
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9
Place the platter into the steamer, cover tightly, and steam on high heat for 10-12 minutes (depending on the size of the head). The eyes should turn opaque and bulge slightly when done.
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10
Carefully remove the platter from the steamer. If there is an excessive amount of liquid at the bottom, you can carefully spoon out about half of it, but keep the flavorful juices.
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11
Drizzle the light soy sauce around the sides of the fish (not directly on the chilies).
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12
Top the center of the fish with the finely chopped fresh scallions.
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13
In a small saucepan, heat the 3 tablespoons of vegetable oil until it starts to smoke slightly.
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14
Carefully pour the smoking hot oil directly over the fresh scallions and chilies. You should hear a loud sizzle; this step 'wakes up' the aromatics.
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15
Garnish with cilantro and serve immediately while piping hot.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear, not cloudy. If you cannot find Bighead Carp, a large Salmon head or Snapper head works as a great substitute. Don't skip sautéing the chilies before steaming; it removes the 'raw' fermented edge and deepens the flavor. Ensure the steamer water is fully boiling before putting the fish in to ensure a tender texture. Adjust the amount of Duo Jiao based on your spice tolerance, but remember the dish is meant to be bold.
🍽️ Serving Suggestions
Serve with a side of plain white jasmine rice to soak up the spicy, savory broth. Traditionally, handmade wheat noodles (mian tiao) are tossed into the leftover sauce after the fish is eaten. Pair with a crisp, cold lager or a slightly sweet Riesling to cut through the heat. A side of stir-fried bok choy or water spinach provides a refreshing, crunchy contrast. Finish the meal with a light citrus-based dessert to cleanse the palate.