Hunan-style Spicy Fish Head
Hunan-style Spicy Fish Head is a popular Chinese dish known for its fiery flavor and bold aroma. The dish is made by cooking a large fish head in a spicy broth full of bold flavors like garlic, ginger, Sichuan peppercorns, and dried chili peppers. The fish head is then served with vegetables like bok choy, mushrooms, and tofu, creating a hearty and flavorful meal. This dish is not for the faint of heart, as it can be quite spicy, but it is perfect for those who love bold and intense flavors.
Ingredients
- 1 fish head, about 800g
- 1/2 cup vegetable oil
- 2 tbsp Sichuan peppercorns
- 3 tbsp chopped garlic
- 3 tbsp chopped ginger
- 1 tbsp chopped scallions
- 2 tbsp doubanjiang (spicy bean paste)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 cups chicken broth
- 2 cups chopped cabbage
- 1 cup sliced red bell pepper
- 1 cup sliced green bell pepper
About the recipe
Cook Time: 25 minutes
Portions: 4 servings
Difficulty: Medium