Steamed Fish Head with Chopped Chili
A classic Hunan-style dish featuring a tender fish head steamed under a fiery layer of chopped red chilies, garlic, and scallions. The steaming method keeps the fish moist and delicate, while the chili topping adds a punch of heat and umami. Perfect for a bold, comforting dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 350
- Protein
- 30g
Ingredients
- 1 whole fish head (halibut or cod)
- ½ cup chopped red chili (fresh or jarred)
- 4 cloves garlic
- 3 stalks scallions
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- ½ tsp salt
Instructions
- 1
Rinse the 1 fish head and pat dry. Score the flesh lightly on both sides, then rub with 0.5 tsp salt and set aside for 10 minutes.
- 2
Mince the 4 garlic cloves and slice 2 of the 3 scallions into thin rounds. Mix the garlic, sliced scallions, and 0.5 cup chopped red chili in a small bowl.
- 3
Place the fish head on a heatproof plate. Spread the chili mixture evenly over the top and sides of the fish.
- 4
Set up a steamer with water and bring to a boil. Place the plate in the steamer, cover, and steam over high heat until the fish is opaque and flakes easily, about 15-20 minutes.
- 5
Carefully remove the plate (watch for steam). Drizzle 2 tbsp soy sauce over the fish.
- 6
Thinly slice the remaining 1 scallion and scatter over the top. Heat 2 tbsp vegetable oil in a small pan until shimmering, then pour it over the scallions to sizzle.
- 7
Serve hot, spooning the chili-garlic sauce from the plate over the fish.
Tools you’ll need
- Steamer or large pot with lid
- Heatproof plate
- Small bowl
- Small pan
- Knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
