Steamed fish in chopped chili sauce (duojiao) authentic Hunan recipe #4 湖南剁椒鱼头

chopped chili

🥗Healthier: fresh herbs

💰Cheaper: red pepper flakes

Fresh herbs add flavor without heat, while red pepper flakes are more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is a gluten-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is a cost-effective alternative.

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to eat, while frozen options can be more affordable.

Clean the fish and remove all dirt and shell.

Open the fish in the middle to flatten it for steaming.

Prepare a heatproof plate and lay ginger and spring onions on the bottom to help steam the fish.

Marinate the fish with 1 tbsp light soy sauce, 1 tbsp oyster sauce, and 1 tbsp Chinese cooking wine on both sides.

Cut the fish in half if necessary to fit the pot.

Let the fish marinate for about 10 minutes.

Prepare the chili topping by mixing 3-4 tbsp chopped chili sauce, 8 cloves chopped garlic, 1 tbsp light soy sauce, 1 tbsp Chinese cooking wine, 0.5 tbsp white vinegar, and a pinch of sugar.

Spread the chili topping evenly over the marinated fish.

Steam the fish on high heat for about 15-20 minutes.

After steaming, heat 2 tbsp vegetable oil on medium low heat with 1 star anise and some sichuan chili peppercorns.

Pour the hot oil over the fish, avoiding the peppercorns, and add a layer of chopped spring onions on top.

Drizzle sesame oil over the fish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens