Delectable Chopped Pepper Fish Head

Name: Delectable Chopped Pepper Fish Head
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 1-2 servings
Ingredients: 1 fish head; 10g ginger; 10g garlic; 2 stalks of scallions; 5 ml white wine; 5 g salt (about one spoon); 50 g chopped chili; 20 ml tea oil (divided into two portions, 10 ml each)

EASY8 INGREDIENTS9STEP35 MIN·

Posted: 25/11/2024

BY Lonnie

Posted: 25/11/2024

REVIEW PRINT JUMP TO RECIPES

Dear friends, fish head with chopped pepper is full of memories for me. It is never absent from family gatherings. The big fish head is covered with red chopped pepper, and the aroma overflows as soon as it is served. This dish is not easy to make. The fresh fish head and the special chopped pepper complement each other and become unique and delicious after steaming. Now I share it with you, and hope you can find happiness in it.

1-2

SERVINGS

INGREDIENTS

STEP

35 min

TOTAL TIME

Why I love this recipe

First, the taste is excellent. The fish head is fresh and tender, the chopped chili has a unique spicy flavor, the ginger and garlic are rich, the white wine is mellow after removing the fishy smell, and the tea oil has a special flavor. The various flavors blend and have distinct layers. The fresh and spicy taste makes me want to stop.

The production process is not complicated. The material preparation is simple, the steps are clear, and people with poor cooking skills can easily complete it by following the steps. And it can be done in about 30 minutes, which saves time and effort to make at home.

Making this dish is very fulfilling. Ordinary fish heads are turned into delicious dishes with good color, fragrance and taste by your own hands, especially when sprinkled with chopped green onions and poured with hot oil, the aroma is fragrant, which makes people super satisfied.

It is also suitable for sharing with family and friends. The amount of 2-3 people is suitable for family gatherings or entertaining friends, and everyone can enjoy the joy brought by delicious food together.

Chopped Pepper Fish Head

Ingredients Needed and Substitutions

To make this delicious dish, we have to prepare the following ingredients:

Main ingredients:

Fish head: The soul of this dish, providing rich protein and delicious taste.

Accessories:

Ginger: Mainly to remove fishy smell and add fragrance.

Garlic: Release aroma and enhance flavor.

Scallion: Add layering to prevent the fish head from sticking to the bottom during steaming.

Seasoning:

White wine: Remove fishy smell and enhance flavor, helping the fish head to better absorb the taste of other seasonings during the marinating process.

Salt: Basic seasoning to make the fish head reach the appropriate saltiness.

Chopped chili peppers: Give the dish a unique spicy flavor and rich taste, which is an important seasoning feature of this dish.

Tea oil: Used in cooking, it can add a unique flavor to the dish and is relatively healthy.

Substitutes:

White wine: You can replace it with cooking wine, which can also help remove the fishy smell, but the taste is slightly different.

Tea oil: Olive oil or peanut oil can be used, but the taste of the dish may not be so special.

Tips for Success

Fish head processing: Choose fresh fish heads and remove impurities when washing, especially the gills. Use a sharp knife to make neat cuts, close to the fish bones but not broken, and 2-3 cm apart to ensure flavor and appearance.

Marinating: Use your hands to evenly apply white wine and salt to the fish head, including the gills and the seams of the cuts, and marinate for 10 minutes. The duration should be appropriate.

Ingredients preparation: Chop ginger and garlic to release the fragrance. Use chopsticks to mix ginger, garlic and chopped chili.

Steaming process: Boil the water in the steamer first, steam on high heat for 12 minutes (can be fine-tuned according to the size of the fish head and the power of the steamer), and be careful not to overcook. Take a steaming bowl to prevent scalding.

Finally, decorate: Sprinkle chopped green onions evenly to increase the appearance. The tea oil should be at a high temperature to stimulate the fragrance of the chopped green onions and make the dish fragrant.

INGREDIENTS

Main Ingredients

·
1 fish head

Accessories

·
10g ginger
·
10g garlic
·
2 stalks of scallions

Seasonings

·
5 ml white wine
·
5 g salt (about one spoon)
·
50 g chopped chili
·
20 ml tea oil (divided into two portions, 10 ml each)

Fish & Seafood Grass Carp

BY Lonnie

Hey, I'm Lonnie. I specialize in Chinese cuisine, with expertise in the flavors of Shandong, Sichuan, Guangdong, and Hunan. I'm here to share my recipe insights and take you on a journey to discover the charm of Chinese culinary delights.

·Why I love this recipe
·Ingredients Needed and Substitutions
·Tips for Success
·Ingredients
·Cooking step
·More recipes worth trying
·Recipe Variations
·Serving Suggestions
·FAQs

COOKING STEP

HIDE IMAGES

Step 1

Wash the fish head and cut it into flower-shaped pieces. The depth of the flower-shaped pieces should be close to the fish bones, and the distance between the cuts should be kept at 2-3 cm.

Step 2

Put the fish head with flower-shaped pieces into a bowl, add 5ml white wine and 5g salt, and evenly apply them on the fish head with your hands. Marinate for 10 minutes.

Step 3

Wash 10g ginger and chop it into minced ginger. Wash 10g garlic and chop it into minced garlic.

Step 4

Put the minced ginger and garlic into 50g chopped chili and mix well with chopsticks.

Step 5

Put two scallions in the steaming bowl and place the marinated fish head on the scallions.

Step 6

Evenly spread 50g of mixed chopped chili peppers on the fish head.

Step 7

Drizzle with 10ml tea oil.

Step 8

Put the steaming bowl with the fish head into the steamer and steam on high heat for 12 minutes.

Step 9

After steaming, use tongs to remove the steaming bowl, sprinkle with chopped scallions, and drizzle with some hot tea oil.

More recipes worth trying

Chinese Steamed Fish Unveiling Exquisite Flavors

Yuanyang fish head hot pot

Fish-flavored Pork Shreds

Dongan Chicken Recipe

Recipe Variations

Fish head types: Silver carp head or grass carp head can be used. Silver carp head has tender meat, while grass carp head has firm meat.

Spiciness: Reduce the amount of chopped chili peppers or choose less spicy chili peppers, or add crushed millet chili peppers to adjust the spiciness.

Wine: Beer can be used to marinate, which adds malt aroma and makes the fish meat more tender.

Fry first and then steam: Fry the marinated fish head with a small amount of oil until both sides are golden brown before steaming. It has a crispy skin and can lock in moisture and flavor.

Baking part: First bake the marinated fish head in a 200℃ oven for 5-8 minutes until the surface changes color slightly before steaming. The skin is charred and the inside is tender.

Serving Suggestions

Pairing recommendation

Rice: The soup of the fish head is rich and fragrant, and it is a must-try when mixed with rice. The soft and glutinous rice can absorb the flavor of the fish head soup, and each grain of rice is covered with fresh and spicy juice. It tastes spicy and delicious. It is the most classic way to match.

Milk drinks: If you think the fish head is too spicy, a glass of ice milk is a good choice. The protein in milk can relieve the irritation of the spicy taste on the mouth and stomach, and its sweet taste can also contrast with the taste of the fish head, bringing a unique taste experience.

Eating suggestions

The fish head is best eaten while it is hot, so that you can fully experience its freshness and fragrance. When it is hot, the meat of the fish head is softer and tenderer, and the taste of the seasoning can be better released. If it is cooled, it may have a fishy smell and the taste will deteriorate.

When eating the fish head, you can first use chopsticks to pick off the fish face meat, which is the most tender. Then try the fish brain, which is rich in nutrients and has a soft and smooth taste. For the meat near the fish bones, you can gently scrape it with a spoon and enjoy the unique taste brought by different parts.

FAQs:

Which fish head is best for chopped pepper fish head?

Bighead carp head It is large, has more edible parts, tender meat, rich in nutrients, and has a high fat content. When steamed, some fat melts, and the taste is smoother. It has a light fishy smell and can absorb the aroma of chopped pepper and seasonings very well. The meat fiber is delicate, and the fresh, spicy and tender taste is perfectly integrated, with a rich and mellow taste. Silver carp head It is more common and relatively cheap. The fish head is moderate in size, the meat is tender and white, with high water content and soft texture. It can fully absorb the taste of chopped pepper and seasoning during production. After steaming, it has a delicate taste and can show the spicy and delicious taste of chopped pepper. Grass carp head Although the overall size may be small, the meat is firm, the meat is tight and elastic, and it is rich in high-quality protein and a variety of minerals. After steaming, it tastes good and will not be soft and rotten. It can carry the taste of chopped pepper. When chewing, you can fully feel the unique taste of fish texture and spicy taste.

How to deal with fish heads?

Remove scales: Use a knife or fish scale scraper to scrape off the scales on the surface of the fish head. Remove gills: Open the gill cover of the fish head and remove the gills. Remove black film: Use a knife or spoon to scrape off the black film inside the fish head. Cleaning: Rinse the fish head with clean water to remove blood and impurities. Marinating: Apply appropriate amount of salt, cooking wine, ginger slices, scallions and other seasonings on the fish head, marinate for a while to remove the fishy smell and increase the flavor. In addition, if you want to make the fish head more flavorful, you can make a few cuts on the fish head.

What temperature should be used to steam fish heads?

Fish heads are usually steamed over high heat. High heat can quickly steam fish heads. It can generate a large amount of steam in a short time, allowing the fish heads to heat up quickly. Generally, for a 1-1.5 kg fish head, high heat can be used for 10-15 minutes, which can preserve the fresh and tender taste of the fish head and prevent the fish meat from getting old. At the same time, high heat can lock in the juice and taste. Under high-temperature steam, the protein on the surface of the fish head quickly solidifies into a protective film, locking in the chopped pepper and the juice of the fish head itself, making the taste more intense. The specific operation is to first add enough water to the steamer and boil it, put in the steaming tray with the fish head, and keep the heat high throughout the process. Smaller 0.5-1 kg fish heads are steamed for about 10 minutes, and large fish heads over 1.5 kg are steamed for 15-20 minutes. You can insert chopsticks into the thickest part of the fish head. If you can easily insert it, it is cooked. Also pay attention to ensuring the airtightness of the steamer. If you use a household steamer, you can put a wet cloth or towel between the lid and the pot body to prevent steam leakage and ensure the steaming effect.

What should I do if the fish head has a fishy smell?

Cleaning and processing Carefully remove the gills of the fish, and use a knife or spoon to scrape off the black film inside the fish head, which is the main source of the fishy smell. Then rinse the fish head repeatedly with clean water, squeeze it appropriately, and wash away the blood and impurities. Pickling to remove the fishy smell Slice or shred the scallion, ginger, and garlic and put them into the fish head, and then add appropriate amount of salt, cooking wine or white wine. Scallion, ginger, and garlic can remove the fishy smell, and alcohol can dissolve the fishy substances. Pickling for 15-30 minutes can reduce the fishy smell. You can also add a small amount of lemon juice or white vinegar, 10-15 ml for every 500 grams of fish head, and the acidic substances can neutralize the fishy smell. Cooking process to remove the fishy smell If you fry first and then steam or fry first and then boil, the high temperature during frying or frying can volatilize the fishy substances, so pay attention to the heat. Add spices such as star anise, cinnamon, and bay leaves during cooking, and their aroma can cover up the fishy smell. For example, adding 1-2 star anise and a few bay leaves when cooking fish head soup can improve the taste of the fish head.