Hunan Steamed Fish Head with Chili

Ingredients

• 1 head (about 2 lbs) fish head (carp, grass carp, or sea bass), cleaned and halved lengthwise
• 3 whole fresh red Thai chilies
• 2 whole fresh green Thai chilies
• 2 tablespoons fermented black beans (douchi)
• 2 inches, about 1 oz fresh ginger
• 4 cloves garlic cloves
• 3 whole scallions
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon white pepper
• 2 cups water

Instructions

1. 1

   Prepare your ingredients while the water comes to a boil. This is a quick-cooking dish, so having everything ready is essential. Rinse the halved fish head under cold water, pat dry with paper towels, and place the two halves side-by-side on a shallow steamer plate or heatproof dish — this keeps the flesh intact and ensures even cooking.

2. 2

   Remove the seeds from 3 fresh red Thai chilies and 2 fresh green Thai chilies by slicing each chili lengthwise, scraping out the seeds with the tip of a knife, then slicing the chili into thin rings. This reduces heat slightly while keeping the bold chili flavor — adjust if you want it fiercer.

3. 3

   Roughly chop 2 tablespoons of fermented black beans (douchi) with the side of your knife to break them up slightly. Peel a 2-inch piece of fresh ginger and cut it into thin matchsticks using a sharp knife or mandoline. Peel and thinly slice 4 garlic cloves on a bias. Cut 3 scallions into 2-inch pieces, separating the white and light green parts from the darker green tops — you'll use them at different times.

4. 4

   In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Set this sauce aside — it's your finishing liquid.

5. 5

   Pour 2 cups of water into a large pot (or wok) with a steamer rack or bamboo steamer insert. Bring to a rolling boil over high heat — you'll know it's ready when steam rises vigorously and you hear a sustained hiss.

6. 6

   Season the fish head on both sides with 0.25 teaspoon kosher salt and 0.125 teaspoon white pepper — white pepper is traditional in Hunan cooking as it doesn't leave dark specks. Sprinkle the chopped fermented black beans evenly over the fish head. Scatter the ginger matchsticks and garlic slices on top of the fish. Arrange the white and light green parts of the scallions around the fish. Place the plate carefully onto the steamer rack.

7. 7

   Cover the steamer and steam over high heat for 12-15 minutes. The fish is done when the flesh at the thickest part (near the cheekbone) flakes easily with a fork and is opaque white throughout — if there's any translucent gray, give it another minute.

8. 8

   While the fish steams, heat 2 tablespoons of vegetable oil in a small saucepan over medium-high heat. Once the oil is shimmering and a thin wisp of smoke rises from the surface (about 1 minute), carefully add the sliced red and green chilies to the hot oil. You'll hear a sharp sizzle and smell the intoxicating aroma of chili oil — this takes about 30 seconds. Remove from heat immediately so the chilies don't burn.

9. 9

   Carefully remove the steamer plate from the pot using oven mitts — it will be very hot and there will be accumulated hot steam. Drizzle the reserved soy-vinegar-sesame sauce evenly over the fish head.

10. 10

    Pour the hot chili oil (including all the chili slices and garlic) over the fish head in a steady stream — the oil will sizzle as it hits the steamed fish, creating an incredible aroma. Scatter the reserved dark green scallion tops over the top as a fresh garnish.

11. 11

    Serve immediately while the fish is steaming hot and the chili oil is still aromatic. Use chopsticks to pull tender meat from around the cheeks, jaw, and bones — this is the most prized part of a steamed fish head. Spoon the flavorful cooking liquid and chili oil from the plate over each serving.

Tools you’ll need

• 12-inch pot with steamer rack or bamboo steamer
• shallow steamer plate or heatproof dish (at least 10 inches)
• small saucepan
• small bowl
• whisk
• sharp knife
• paper towels
• chopsticks
• oven mitts

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