Sichuan Fish Head with Chili
A quick and fiery fish head dish with a glossy chili-garlic sauce, topped with fresh herbs and peanuts. Ready in about 20 minutes, this is a bold weeknight dinner that's easier than it looks.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 whole fish head (halved)
- 4 red chili peppers (thinly sliced)
- 4 cloves garlic (minced)
- 2 tbsp soy sauce
- 3 tbsp vegetable oil
- ½ cup green onions and cilantro (chopped)
Instructions
- 1
Pat the 1 fish head dry and season lightly with salt and pepper. Heat 2 tbsp vegetable oil in a large skillet over medium-high until shimmering, about 2 minutes.
- 2
Place the fish head skin-side down in the skillet. Cook undisturbed until the skin is golden and crisp, about 4 minutes. Flip and cook 2 minutes more.
- 3
Add the 4 sliced chili peppers and 4 minced garlic cloves around the fish. Stir-fry for 1 minute until fragrant, then pour in 2 tbsp soy sauce and 1/4 cup water. Simmer until the sauce thickens slightly, about 3 minutes.
- 4
Spoon the sauce over the fish. Sprinkle with the 1/2 cup chopped green onions and cilantro, and 2 tbsp crushed peanuts if you have them. Serve hot.
- 5
Drizzle with the remaining 1 tbsp oil for shine, if desired.
Tools you’ll need
- Large skillet
- Spatula
- Knife
- Cutting board
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