Steamed Fish Head with Chopped Chili

Clean the Fish Head Thoroughly

1. Split the fish head from the back, leaving the belly connected uncut. Completely remove all gills and fish teeth. Scrape off the black membrane inside the belly with a spoon—it is the main source of fishy odor.
2. Cut 2–3 deep slashes into the thickest flesh down to the bone to help the marinade penetrate. Rinse off all blood under running water, then pat the entire fish head completely dry with paper towels.
3. Rub salt, cooking wine and white pepper powder all over the inside and outside of the fish head. Cover with ginger slices and scallion segments, then marinate for 15–20 minutes. Discard the stinky water released during marinating.

Stir-Fry Fermented Chopped Chili Sauce

1. Mince ginger and garlic; separate scallion whites and green tops.
2. Heat a small amount of oil in a wok over low heat. Add minced ginger, garlic, scallion whites and fermented black beans, sauté until fragrant.
3. Pour in all fermented chopped red chili, add half a teaspoon of sugar to balance the saltiness of chili. Stir-fry over low heat for 2 minutes until red chili oil leaches out, then turn off heat and set aside to cool.

Plate & Spread the Chili Sauce

Line the bottom of a large steaming plate with ginger slices and perilla leaves (optional). Lay the fish head flat on the plate. Spread the cooked fermented chopped chili evenly over every piece of fish flesh, filling all gaps thoroughly.

## Steam the Fish Head (High Heat with Boiling Water, Strict Timing)

1. Fill the steamer with water and bring it to a full rolling boil with heavy steam before placing the fish head inside. Steaming with cold water will leave a strong fishy taste and dry out the meat.
2. Steam over high heat: 10 minutes for an 800g fish head; 12 minutes for a 1.2–1.5kg head. Turn off heat and let it rest for 2 minutes to lock in juiciness. Over-steaming will turn the fish meat tough and dry.
3. Take the plate out immediately once steamed, then pour away all cloudy fishy liquid pooled on the plate—this is a critical step to eliminate fishiness.

Pour Scalding Hot Oil to Release Aroma

1. Drizzle steamed fish soy sauce around the edge of the plate, then scatter chopped green scallion tops all over the fish.
2. Heat cooking oil in a separate small pan until it shimmers and just starts to smoke. Pour all the hot oil directly over the fermented chopped chili and scallions. The sizzling heat releases rich spicy aroma, and the dish is ready to serve.