Fish Head with Chopped Chili

A delicious and homey Hunan dish with a bright red color and spicy aroma that stimulates the appetite. Perfect for family gatherings. Made with fresh fish head, steamed with chopped chili, garlic, and ginger, then finished with scallions and a drizzle of hot oil for irresistible fragrance. The fish is tender and flavorful, carrying the comforting taste of mom’s cooking and the warmth of a family meal — a dish to be shared and loved together.
Ingredients
Steps
- Wash the fish head and cut both sides

- Finely diced red pepper

- Finely chop chili pepper

- Chop garlic

- Scallions, chopped

- Chopped ginger

- Heat the pan, add oil, then add garlic and ginger and stir-fry

- After sautéing ginger and garlic, add red pepper

- Add the chili pepper

- Fry until the pepper is 50% cooked.

- Plate and set aside

- Spread the chili sautéed until 50% cooked on top of the fish head

- The water is boiling and the fish head falls off

- Cover the pot and steam over high heat for 15 minutes

- After the fish head is steamed, drizzle with oil

- Add appropriate amount of soy sauce

- Finally sprinkle with chopped green onions

Languages
Fischkopf mit gehackten Chilis - Deutsch (German) version
Fish Head with Chopped Chili - English version
Cabeza de pescado con chile picado - Española (Spanish) version
Tête de poisson au piment haché - Français (French) version
Kepala ikan dengan cabai cincang - Bahasa Indonesia (Indonesian) version
Testa di pesce al peperoncino tritato - Italiana (Italian) version
刻み唐辛子の魚の頭蒸し - 日本語 (Japanese) version
다진 고추를 얹은 생선 머리 - 한국인 (Korean) version
หัวปลานึ่งพริกสับ - แบบไทย (Thai) version
剁椒鱼头 - 简体中文 (Simplified Chinese) version