Hunan-style Spicy and Sour Soup with Fish Head
Hunan-style Spicy and Sour Soup with Fish Head is a traditional Chinese dish that is known for its bold and flavorful taste. It is prepared using fish head, spicy chili peppers, tangy vinegar, and other ingredients to create a perfect blend of heat and sourness. The soup is rich, thick, and savory, making it perfect for people who enjoy bold flavors. The fish head provides a unique texture to the soup and is loaded with proteins and healthy fats. Overall, this soup is a must-try for anyone looking to experience the true flavors of Chinese cuisine.
Ingredients
- 1 fish head, about 500g
- 2 tbsp vegetable oil
- 2 tsp Sichuan peppercorns
- 3 garlic cloves, finely chopped
- 1 thumb-sized piece of ginger, peeled and thinly sliced
- 3 red chillies, thinly sliced
- 1 tbsp doubanjiang (spicy fermented bean paste)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinkiang vinegar
- 1 tbsp Chinese rice wine
- 1 tsp sugar
- 800ml chicken stock
- 1 small daikon, peeled and sliced
- 1 small carrot, peeled and sliced
- 2 spring onions, thinly sliced on the diagonal
- Handful of coriander leaves, roughly chopped
About the recipe
Cook Time: 30 minutes
Portions: 4 servings
Difficulty: Medium