Steamed Fish Head with Chili Sauce (辣椒蒸鱼头)
辣椒蒸鱼头 (Steamed Fish Head with Chili Sauce) is a classic dish in Jiangsu Cuisine, known for its bold flavors and tender fish meat. This recipe combines the heat of chili sauce with the delicate taste of fresh fish head, creating a mouthwatering dish that is perfect for spice lovers.
Ingredients
- 1 fresh fish head, cleaned and scaled
- 3 tablespoons chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 red chili, sliced (optional for extra heat)
Instructions
- Place the fish head on a heatproof plate that fits inside a steamer.
- In a small bowl, mix together the chili sauce, soy sauce, cooking wine, ginger, garlic, green onions, vegetable oil, sugar, sesame oil, and cornstarch.
- Pour the sauce mixture over the fish head, making sure it is evenly coated.
- Sprinkle the sliced red chili on top if desired.
- Steam the fish head over high heat for 15-20 minutes, or until the fish is cooked through.
- Once cooked, carefully remove the plate from the steamer.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Heatproof plate Steamer
Tools
Knife Cutting board Small bowl
Serving suggestions
Serve the steamed fish head with a side of steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For an extra kick of heat, add more chili sauce or sliced red chilies to the dish.
Cost
$15