Description
The absolute flagship menu representing China's extreme spicy 'Hunan Cuisine' (Xiangcai). The massive head of a Bighead Carp (freshwater fish) is halved, completely buried under a mountain of Hunan's special 'Duo Jiao' (salted, fermented chopped red chilies), and steamed. Fuses intense heat, lactic acid tartness, and fish umami.
Restaurants serving Duo Jiao Yu Tou (Steamed Fish Head with Chopped Chili)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Massive fish head (Bighead Carp
- Snapper
- or Yellowtail)
- Duo Jiao(Hunan fermented chopped chilies)
- Garlic
- Ginger
- Scallion
- Douchi
- Hot oil
Instructions
- [Authentic Recipe]
- (Fish Prep) Thoroughly wash the massive head of a 'Pang Tou Yu' (Bighead Carp). Cleave it vertically to butterfly it open. Marinate with scallion, ginger, wine, and salt to purge odor.
- (Duo Jiao Magic: This is Life) Prepare massive amounts of Hunan's soul ingredient: 'Duo Jiao' (raw chilies fermented long-term in salt and garlic).
- Heat oil in a pan. Flash-fry the Duo Jiao with garlic, ginger, and fermented black beans (Douchi) to detonate the aroma.
- (Steaming) Line a massive plate with scallion and ginger. Place the fish head on top.
- Bury the fish head completely under a thick blanket of the bright red, fried 'Duo Jiao Sauce'.
- Steam on high for
- mins until the fish eyes pop out white and the chili umami penetrates deep into the flesh.
- Garnish with scallions. Finally, violently splash 'smoking hot peanut oil' over the top ('SIZZLE!') to explode the aroma.
Learn more Spice, substitutes, tips
Key spices
Lactic acid tartness and violent heat of Duo Jiao(fermented chili)
Substitutes at Japanese supermarkets
(Steam a JP Snapper or Yellowtail head covered in jarred Duo Jiao)
Pairing
White Rice / Hand-pulled noodles(toss in leftover broth)
Trivia
[Trivia] There is a saying: 'Sichuanese don't fear spice, but Hunanese fear NOT having spice'. Hunan cuisine is considered the spiciest in China. Unlike Sichuan which uses numbing pepper, this dish fights purely with the 'fermented tartness and heat (Suan La) of chilies'. It is the pride of Hunan.
Eating tips & etiquette
[Unique Eating] Use chopsticks to dig out the gelatin (collagen), cheek meat, and the melting flesh around the eyes hidden in the skull crevices. After finishing the fish, the ultimate climax is tossing freshly boiled noodles (or rice) into the 'bright red broth of melted chili and fish umami' left on the plate.
Allergen
Seafood, Soybeans, Wheat (Depends on sauce)