Sichuan-style Spicy Fish Head
Sichuan-style Spicy Fish Head is a popular and flavourful Chinese dish that is known for its spicy and salty taste. The dish features a fish head that is cooked with a variety of spices, including Sichuan peppercorns, chili, and garlic. The dish is typically served in a hot pot and is often accompanied by vegetables such as potato, mushrooms, and bean sprouts. The intense and bold flavour of the dish is sure to satisfy any spice lover's palate.
Ingredients
- 1 fish head, sliced
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 2 green onions, chopped
- 3 garlic cloves, minced
- 3-4 dried chili peppers
- 1 tbsp chopped ginger
- 1 tbsp soy sauce
- 1 tbsp doubanjiang (Sichuan broad bean paste)
- 1 tbsp Chinese rice wine
- 1 tsp Sichuan peppercorns
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 cup chicken broth
About the recipe
Cook Time: 35 minutes
Portions: 4 servings
Difficulty: Medium