Diced Pepper Carp Head

March 17, 2025 15 Minutes Medium

Nutritional Information

450 kcal
Calories
60g
Protein
2g
Carbohydrates
19g
Fat
Recipe Hot Dishes
Diced Pepper Carp Head

Discover the irresistible flavors of Steamed ‘Opium Fish’ Head, a dish celebrated for its tender, succulent meat and bold, spicy kick. This recipe highlights the prized ‘Ya Pian Yu’ fish head, marinated in a fragrant blend of cooking wine, scallion whites, and ginger to enhance its natural sweetness. The magic happens with a vibrant topping of diced chili peppers, ginger, and savory seasonings, creating a fiery yet balanced taste. Steamed to perfection, the fish remains juicy while absorbing the aromatic spices. Finished with a sizzling drizzle of hot oil and fresh scallions, this dish is a symphony of textures and flavors—spicy, umami-rich, and utterly addictive. Perfect for spice lovers, this steamed delicacy brings restaurant-quality flair to your home kitchen with minimal effort. Try it and savor why this dish is so unforgettable!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
The fish head, actually named ‘Ya Pian Yu’, is renowned for its tender and flavorful meat. Its name, being a homophone for ‘opium’, has led many to forget its true name and simply refer to it as ‘opium fish’.
Step 1
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Step 2
Rinse the fish head, remove the gills, and marinate it in a mixture of cooking wine, scallion whites, and ginger for half an hour.
Step 2
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Step 3
While the fish head is marinating, prepare the seasoning by mixing diced chili peppers, ginger, chicken essence, and monosodium glutamate. Taste and adjust the seasoning as needed, noting that the diced chili peppers are already salty.
Step 3
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Step 4
Finally, discard the marinade, place the scallions and ginger underneath the fish head, and top it with the prepared diced chili peppers. Steam the fish head for over 10 minutes, then remove it from the steamer and reserve some of the cooking liquid. Garnish with scallions and drizzle with hot oil.
Step 4

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