Hunan Fish Head In Chile Sauce Recipes

HUNAN FISH HEAD IN CHILE SAUCE

Hunan Fish Head in Chile Sauce image

This spicy Hunan steamed fish recipe can be made with either carp or salmon. Serve with steamed rice to cut some of the chile heat.

Provided by Kei Lum Chan

Number Of Ingredients 12

Ingredients

1 (1 lb. ¾ oz. or 750 g) bighead carp, grass carp, or salmon head, halved
2 Tbsp. white vinegar
2 Tbsp. ginger juice
½ tsp. salt, plus extra to taste
2 Tbsp. cornstarch
½ head garlic, cloves separated and chopped
2 oz. (50 g) ginger (about 3-inch piece), grated
2 scallions, chopped
20 pickled red chiles, chopped
1 red chile, chopped
3 Tbsp. vegetable oil
Steamed rice, to serve

Steps:

Place the fish head in a large bowl, add the vinegar, ginger juice, and 4½ cups water, and wash to remove any lingering blood or fish scent. Rinse thoroughly and drain. Rub the fish head with the salt and lightly dredge with the cornstarch. Place the fish head on a large heatproof plate, skin facing up.
Mix the garlic, ginger, scallions, both chiles, and 1 Tbsp. oil in a bowl and sprinkle over the dish. Place the dish in a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 12 minutes, or until the fish is cooked through.
Heat the remaining 2 Tbsp. oil in a small saucepan and drizzle over the fish head. Season with extra salt and serve with rice.

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