If you love spicy food, you must try Steamed Fish Head with Chopped Chili (剁椒鱼头). This dish comes from Xiangtan, Hunan Province, and is a great example of Hunan cuisine’s bold and fiery flavors.
The Story Behind the Dish
There are different stories about how this dish started. One says that during the Qing Dynasty, a scholar named Huang Zongxian was on the run and stayed with a local farmer. The farmer cooked fish head with chopped chili for him, and he loved it so much that he later had his chef improve the recipe. Another story says that Hunan fishermen in ancient times used chopped chili to preserve fish heads. One day, someone decided to steam it instead of just eating it raw, and it turned out to be amazingly delicious!
What Makes It Special?
This dish is spicy, fragrant, and incredibly tender. The fish head is steamed until the meat is soft and juicy, and the chopped chili gives it a strong, rich flavor. It’s spicy, but not overwhelming – just the right balance of heat and umami. We also call it “Hongyun Dangtou” (Great Fortune Ahead) and “Kaimen Hong” (A Prosperous Beginning) because of its bright red color, which symbolizes good luck. That’s why we often eat it at celebrations!
How It’s Made
To make this dish, we start with a fresh fish head and high-quality chopped chili. The fish head is cleaned, marinated, and then covered with a mix of chopped chili, garlic, and ginger. After steaming, we sprinkle scallions on top and pour hot oil over it to bring out the fragrance. The key is in choosing the best ingredients and steaming it just right – that’s what makes the flavors so perfect!
Next time you’re in Hunan, don’t miss this dish! It’s one of the best ways to experience real Hunan flavors.
