Fragrant Fish Head (香辣鱼头)
香辣鱼头 (Fragrant Fish Head) is a popular dish in Hubei Cuisine, known for its bold flavors and spicy kick. This dish is perfect for those who enjoy a little heat in their meals.
Ingredients
- 1 large fish head, cleaned and halved
- 3 tablespoons Sichuan peppercorns
- 5 dried red chilies
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 3 green onions, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 cup chicken broth
- Salt to taste
Instructions
- Heat the vegetable oil in a wok over medium heat. Add the Sichuan peppercorns and dried red chilies. Stir-fry until fragrant, about 1 minute.
- Add the garlic, ginger, and green onions. Stir-fry for another 2 minutes.
- Push the aromatics to the side of the wok and add the fish head, skin side down. Cook for 3-4 minutes until the skin is golden and crispy.
- Flip the fish head and add the soy sauce, Shaoxing wine, and sugar. Stir gently to coat the fish.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 15-20 minutes, or until the fish is cooked through.
- Season with salt to taste and garnish with additional green onions. Serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 5g
Supplies
Wok Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the fragrant fish head with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Adjust the amount of dried red chilies to control the level of spiciness in the dish.
Cost
$15