Diced Pepper Fish Head

March 23, 2025 15 Minutes Medium

Nutritional Information

430 kcal
Calories
30g
Protein
10g
Carbohydrates
30g
Fat
Recipe Hot Dishes
Diced Pepper Fish Head

This Spicy Steamed Fish Head is a mouthwatering dish bursting with bold flavors and aromatic spices. Fresh fish head is marinated in a blend of cooking wine, vinegar, and ginger, then steamed to tender perfection. A fiery stir-fried sauce made with chili sauce, bean paste, garlic, and dried red peppers is generously poured over the fish, creating a rich, spicy, and umami-packed glaze. The final sizzle of hot oil over scallions releases an irresistible fragrance, enhancing every bite. Perfectly balanced with heat, tang, and savory depth, this dish is a showstopper for seafood lovers. Quick to prepare yet impressive in taste, it’s ideal for a flavorful family meal or a festive gathering. Dive into this fiery, aromatic delicacy that promises to delight your taste buds!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Prepare a fresh fish head (about 1 kg) and clean it. Rub salt evenly on both sides of the fish, then soak it in a mixture of cooking wine, vinegar, and ginger for 5-10 minutes.
Step 1
2
Step 2
Chop ginger, garlic, and scallions into small pieces, and cut red chili peppers into dices. Cut dry red peppers into sections for later use.
Step 2
3
Step 3
Place the marinated fish head in a large round plate, face down. Put the plate in a steamer and steam it over boiling water. If the steamer is small, place the fish head in a smaller plate, steam it, then transfer it to a larger plate.
Step 3
4
Step 4
Steam the fish over high heat for 8-10 minutes, depending on the size of the fish.
Step 4
5
Step 5
When the fish is almost cooked, heat some oil in a wok, add chopped ginger and garlic, and stir-fry until fragrant. Then add dry red peppers and red chili peppers and continue stir-frying.
Step 5
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Step 6
Add 5 tablespoons of chili sauce, 2 tablespoons of bean paste, a large ladle of vinegar, and a small amount of chicken essence to the wok. Stir-fry until well combined.
Step 6
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Step 7
Check if the fish is cooked by looking at its eyes. If they are bulging, the fish is done.
Step 7
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Step 8
Remove the steamed fish from the steamer, discard the liquid, and pour the stir-fried sauce evenly over the fish head. Sprinkle chopped scallions on top.
Step 8
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Step 9
Heat a wok of oil until it boils, then pour it over the fish head to bring out the fragrance of the scallions.
Step 9
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Step 10
The sizzling sound and aroma of the fish head will make your mouth water.
Step 10

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