A fish head steamed under a thick layer of red and green chopped chillies pickled in salt and garlic, then finished with hot oil. Bold, fiery and fresh — the quintessential Hunan way of putting fish on the table.
Season the fish head
Rub the fish head with the salt and Shaoxing wine and let it sit for fifteen minutes.
15 minFry the chilli topping
Heat the oil in a pan over medium heat, add the garlic and ginger, and fry for thirty seconds, then add both chopped chillies and stir-fry for two minutes until fragrant.
2 minSeason the chilli topping
Stir the light soy sauce and sugar into the chilli mixture and cook for one more minute, then remove from the heat.
1 minAssemble for steaming
Lay the fish head cut-side up on a heatproof plate and spoon the chilli mixture generously over the top, packing it into the cavities.
Steam the fish head
Bring water to a rolling boil in a steamer or wok fitted with a rack, place the plate inside, cover, and steam over high heat for fifteen minutes until the flesh is cooked through and flakes easily.
Garnish and serve
Scatter the spring onion and cilantro over the top and serve immediately with steamed rice.
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