How to Make Steamed Head of Fish with Chili Pepper

Chopped pepperFish head It is also known as "Red Luck Head". It is a famous dish from Xiangtan. Red chopped pepper covers the white tender fat head fish meat, perfectly embodying the essence of Xiang cuisine.. This dish traditionally uses steaming method for cooking. Using the sauce reduction function in our cooking can help preserve the original flavor of the fish while making the taste richer.

Ingredients Introduction

Main ingredients: Fat head fish head (1000 grams)Side ingredients: Chopped pepper (300 grams) Oil (80 milliliters)Salt (3 grams)Dried fermented black beans(8 pieces) Garlic (4 cloves)Ginger(3 slices)Rice wine (20 milliliters) Water (300 milliliters)

Chopped Pepper Fish Head — Jiasai Private Kitchen's Cooking Steps: 1. Remove the gills of the fish head, clean the black membrane and blood inside the fish belly (usually a fish head will come with some flesh), cut the chin part of the fish head from the head.

2. Season the fish head both inside and out with salt (from the seasonings) for 10 minutes.3. Rinse the dried fermented black beans, peel and smash the garlic. 4. Pour oil into a pot, place chopped pepper at the bottom of the pot, then add ginger, garlic, fermented black beans, prepared fish head and water (place the fish skin side up).

(Place the fish head skin side up in the pot)5. Cover the lid and start the [Sauce Reduction•Dry Burn Fish/

Red Braised Fish] automatic cooking function. If using a regular steamer, cook on high heat for 15 minutes after water comes to a boil.

6. After cooking is finished, open the lid, gently shake the pot to ensure that the fish skin does not stick to the bottom, use a fish spatula to carefully remove and serve the fish head on a plate;7. Mix the sauce in the pot with the broth, pour it over the fish. Tip:

1. For guest seating, you can sprinkle chopped scallions, heat oil separately and pour it over for garnish.2. You can buy green chopped pepper from the supermarket; it tastes equally good and can be made into a double-flavored chopped pepper fish head. 3. Chopped pepper is very salty, so you may not need to add salt in your cooking.

5. This dish uses Hunan chili peppers,

not Sichuan pickled peppers; please note the distinction.

6. If using a regular steamer and want to achieve a richer flavor, pour the broth into a frying pan, reduce it to a thick sauce, then pour it over the fish head.
Buy green diced chili paste from the supermarket if unavailable, it tastes great too and can be used to make double-flavored diced chili fish heads.
3|Diced chili is quite salty, so you may not need to add salt when cooking.
5|This dish uses Hunan diced chili peppers,rather than Sichuan pickled peppers; please note the distinction. 6|If using a regular steamer, to achieve a rich flavor, pour the sauce into a wok and reduce it, then pour it over the fish head.
If using a regular steamer, for a rich flavor, pour the sauce into a wok and reduce it before drizzling it over the fish head.