Steamed Fish Head with Chopped Chili

The Story

This is Hunan’s dramatic showpiece dish. Duò jiāo — chopped, salted, and fermented red chilies — is one of Hunan cuisine’s secret weapons, a condiment found in nearly every household. Someone had the brilliant idea to pile a thick layer of this fermented chili onto a massive split fish head and steam the whole thing. The result became one of the most iconic dishes in all of Hunan cooking.

The fish head used is typically a bighead carp, prized in Chinese cooking for its rich, gelatinous flesh. If eating a fish head sounds alarming, know that in China the head is considered the best part of the fish — more flavorful and more tender than the body.

What to Expect

This dish arrives looking spectacular and slightly intimidating. A massive fish head, split in half and laid open on a platter, is completely buried under a mound of bright red chopped chilies. Steam rises off it, carrying an intense aroma of fermented chili and garlic. The fish flesh beneath is incredibly delicate — almost custard-like — and the fermented chilies provide a complex heat that is sour, salty, and spicy all at once. The cheek meat is the prize: two nuggets of the most tender, flavorful fish you will find anywhere.

Tips

Use your chopsticks to dig beneath the chili layer for the best fish meat. The cheeks and the collar area have the most flesh. There is a pool of chili-infused sauce on the platter — spoon it over rice for an incredible combination. Ask for extra rice. This dish is meant to be shared family-style at a table of four or more, so do not try to order it solo.