Spicy Steamed Fish Head with Chili and Garlic
A fiery, aromatic steamed fish head blanketed in a spicy chili-garlic sauce, finished with fresh green onions and a splash of soy sauce. This bold dish is surprisingly simple to prepare and delivers restaurant-quality flavor at home.
- Total time
- 35 min
- Servings
- 2
- Calories
- 350
- Protein
- 30g
Ingredients
- 1 whole fish head (such as carp or salmon), cleaned
- 4 tablespoons red chili peppers, finely chopped
- 4 cloves garlic, minced
- 3 stalks green onions, sliced
- ½ medium purple onion, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- ½ teaspoon salt
Instructions
- 1
Pat the 1 whole fish head dry and rub all over with 0.5 tsp salt. Place it in a shallow heatproof dish that fits inside your steamer.
- 2
In a small bowl, mix the 4 tbsp chopped red chilies, 4 minced garlic cloves, and 2 tbsp vegetable oil. Spread this mixture evenly over the top of the fish head.
- 3
Set up a steamer with water and bring to a boil. Place the dish with the fish inside, cover, and steam over high heat until the fish is opaque and flakes easily with a fork, about 15-20 minutes.
- 4
Carefully remove the hot dish from the steamer. Scatter the 3 sliced green onions and 0.5 sliced purple onion over the top.
- 5
Drizzle the 2 tbsp soy sauce over the fish and onions. Serve hot, spooning the seasoned juices from the dish over each portion.
Tools you’ll need
- Steamer or large pot with lid and rack
- Shallow heatproof dish
- Small bowl
- Knife and cutting board
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