🍽️ How to Make Duojiao Yutou (Steamed Fish Head with Chopped Chili)

🧆 Ingredients

• 1 large fish head (carp or bighead, split)
• 100g chopped red chili (duojiao)
• 2 tablespoons fermented black beans
• 2 tablespoons soy sauce
• 1 tablespoon cooking wine
• 1 thumb ginger (sliced)
• 2 cloves garlic (minced)
• 2 green onions (chopped)
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare and Clean the Fish Head: Begin by selecting a fresh, large fish head, such as carp or bighead carp. Freshness is crucial—look for clear, bright eyes, red gills, and firm, moist flesh with no off-odors. Rinse the fish head thoroughly under cold running water to remove any blood, scales, or debris. Use a small brush or your fingers to gently clean around the gills and inside the mouth cavity. If the fish head is not already split, use a sharp knife to carefully cut it in half lengthwise, keeping the two halves attached at the jaw if possible. Remove any visible blood clots or dark tissue, as these can impart a fishy taste. Pat the fish head dry with paper towels.

2. Marinate the Fish Head: Place the cleaned fish head on a large plate or shallow dish. Sprinkle both sides generously with salt, ensuring you get into all crevices. Drizzle with the cooking wine, which helps to remove any residual fishy odor and adds subtle flavor. Gently rub the salt and wine into the flesh. Let the fish head marinate for 10–15 minutes while you prepare the other ingredients.

3. Prepare the Chili Topping: In a mixing bowl, combine the chopped red chili (duojiao), fermented black beans (rinse briefly if very salty), minced garlic, sliced ginger, soy sauce, and vegetable oil. Mix thoroughly to create a fragrant, slightly oily paste. The duojiao should be bright and moist; if using jarred chili, drain excess liquid. Adjust the amount of chili based on your spice preference—more for a fiery dish, less for a milder version. The fermented black beans add depth and umami, so ensure they are well distributed.

4. Assemble the Dish: Arrange the marinated fish head, skin side up, on a heatproof plate that fits your steamer. Spread the chili mixture evenly over the entire surface of the fish head, pressing gently so it adheres. Make sure to cover all exposed flesh, especially the cheeks and collar, which are prized for their tenderness. Scatter a few extra slices of ginger around the plate if desired for additional aroma.

5. Steam the Fish Head: Prepare your steamer by bringing water to a vigorous boil. Place the plate with the assembled fish head into the steamer, ensuring it sits level. Cover tightly with a lid. Steam over high heat for 15–20 minutes, depending on the size and thickness of the fish head. To check for doneness, insert a chopstick or fork into the thickest part—the flesh should flake easily and appear opaque, not translucent. Avoid overcooking, as this can dry out the delicate meat. If using a bamboo steamer, line it with parchment or lettuce leaves to prevent sticking.

6. Finishing Touches and Serving: Once steamed, carefully remove the plate from the steamer (use oven mitts or a towel to avoid burns). Sprinkle the chopped green onions over the top for a fresh, vibrant finish. Optionally, heat a tablespoon of vegetable oil until just smoking and drizzle it over the green onions and chili topping to release extra aroma. Serve the dish immediately while hot, ideally with steamed white rice to balance the bold, spicy flavors.

Additional Tips for Success

• Ingredient Quality: Always use the freshest fish head available for the best texture and flavor. If possible, have your fishmonger split and clean the head for you.
• Chili Selection: Traditional duojiao is made from pickled red chilies. If unavailable, substitute with a mix of fresh red chilies and a little chili paste.
• Fermented Black Beans: These add a signature savory note. Rinse lightly if they are very salty or have excess brine.
• Steaming Setup: Ensure your steamer has enough water to last the full cooking time. Replenish with boiling water if needed to avoid interrupting the steaming process.
• Presentation: For a restaurant-style look, garnish with a few sprigs of cilantro or a drizzle of light soy sauce before serving.
• Leftovers: This dish is best enjoyed fresh, but leftovers can be gently reheated by steaming for a few minutes.

By following these detailed steps, you will achieve a tender, flavorful Duojiao Yutou with a spicy, aromatic topping that highlights the essence of Hunan cuisine.

💡 Tips

• Use fresh fish head for best flavor.
• Adjust chili amount to taste.
• Steam just until fish is tender, avoid overcooking.
• Serve with steamed rice to balance heat.