Hunan Fish Head In Chile Sauce Recipes
SPICY FISH HEAD (CHOPPED PEPPER)
I have been to Hunan province in previous days having an excited food journey. At the last day backing home, my husband's mother stuffed our suitcase with lots of the local condiments including doubanjiang(broad bean paste Hunan version), chopped chili peppers and lots of dried small fishes. It has been a tough journey backing home since the suitcase becomes so heavy. But this is a start for another food adventure. Chinese people love to eat fish head due to the richer nutrition compared with normal meat. And do not be scared by the process because it is quite simple. The method used here is steam.
Provided by purplebox
Categories Hunan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the fish head and cut it into two halves.
- Prepare a bowl and add 1 tablespoon of cooking oil and some salt (do not add too much since the chopped chili pepper is salty).
- Brush oil on both sides of the fish head and sprinkle some black pepper powder and ginger shreds on the surface. Put aside for about 20 minutes. Put the chopped chili peppers on fish head and leave it for another 10 minutes.
- Put some water in a wok or any pot you can steam, put the fish head to steam for around 15 minutes.
- Sprinkle the chopped green onions on top.
- Heat some oil in wok, add chopped garlic to cook for 1 minute, and then pour the oil heated on the surface of the fish head to help make the flavor going into the meat.
Nutrition Facts : Calories 38.3, Fat 3.5, SaturatedFat 0.5, Sodium 582.6, Carbohydrate 1.9, Fiber 0.5, Sugar 0.2, Protein 0.3
HUNAN FISH HEAD IN CHILE SAUCE
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
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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- Clean the fish and then cut a small line to separate the thick meat. And add some shredded ginger (both on the surface and inside the stomach)
- In a small pan, add around 2 tablespoons of cooking oil and then fry garlic, spring onion for a while. Add chili sauce and fermented black beans. Fry until aromatic. Then add 2 tablespoons of cooking wine and 1 tablespoon of oyster sauce. Mix well.
- Spread some chopped green onion. Heat around 2 tablespoons of hot oil and pour over the fish. This can improve the flavor. Do not be scared by the image, I do not use all of the oil for the fish.
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- Select a large shallow bowl or plate with a 1-inch rim around the sides that will fit nicely into your wok with a shallow steamer rack set up at the bottom. Rinse your fish fillet and pat it dry with a paper towel. Slice the tofu into neat 1/2-inch thick rectangles.
- Arrange the tofu on your plate/shallow bowl in two rows. Place the fish filet on top of the tofu. If the fillet is too big for the plate, you can fold the thin tail end and tuck it underneath the rest of the fillet so it fits snugly onto the plate.
- Combine the soy sauce, peppers, and sugar into a bowl and mix well. Spread the mixture evenly over the fish and tofu. Rinse the black beans and strain them so any small particles are washed away. Sprinkle them over the top of the dish.
- Boil 2 cups of water in your wok and turn the heat off. Place the shallow steamer rack in the bottom of the wok, and the plate on top of the rack. Turn the heat back on and wait for the water to come to a gentle simmer. Cover the wok and let the dish steam for 12 minutes, or until the fish is opaque and you can poke a butter knife into it with no resistance.
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