Fish Head with Chopped Chili

Fish Head with Chopped Chili

　　Fish Head with Chopped Chili is a signature dish from Xiangtan, Hunan. It features a bright red color, delicious aroma, and tender texture. Made with premium bighead carp head and a secret spicy sauce, Mao's Family Restaurant won a gold award in November 2004 at the "ASEAN Southeast Asian International Food Festival" in Nanning, Guangxi, for its signature dish "A Vast Red Land of the Motherland."

　　Basic Ingredients: 1 bighead carp head (about 2 lbs), an appropriate amount of Hunan-style chopped chili, 3 grams of MSG, 10 grams of chili oil, 10 grams of ginger, 8 grams of scallions, 15 grams of white radish slices

　　Preparation Method:

　　1. Clean the fish head, remove the gills and scales, then split it in half vertically along the center of the lips.

　　2. Evenly spread salt and MSG over the fish head, marinate for 5 minutes, then coat with chopped chili. Place 2–3 slices of ginger and white radish at the bottom of a plate, put the fish head on top, and sprinkle with an appropriate amount of julienned ginger.

　　3. Steam for 15 minutes. After removing from the steamer, sprinkle chopped scallions on the fish head, drizzle with hot oil, then steam for another 2–3 minutes before serving.