Spicy Fish Head with Chopped Chili
Ingredients
1 fish head, 20g red chopped chili, 20g green chopped chili, 1 piece ginger, 3 garlic cloves, 2 scallions, 2g salt, 2g ground pepper, 10g cooking wine, 5g sugar.
Cooking Method
1. Slice open the fish head along the back, remove the gills, and peel off the dark membrane lining the inner surface.
2. Rinse the fish head thoroughly. Rub both sides evenly with 1g salt and 5g cooking wine. Marinate for about 15 minutes.
3. Slice garlic, mince ginger, chop scallions into green parts and white segments.
4. Bring water to a boil in a steamer. Line a plate with scallion segments and garlic slices. Place fish head on top. Cover and steam over high heat for 5 minutes. Uncover, drain off the fishy liquid from the plate.
5. Top the fish head with red and green chopped chili peppers, add 5g sugar, sprinkle with minced ginger, cover, and steam over high heat for another 15 minutes before turning off the heat.
6. Remove the steamed fish from the steamer and sprinkle with chopped scallions.
7. Heat oil in a clean pan until it reaches 70% heat (about 170°C/340°F). Pour the hot oil over the fish head.