HunanMedium 45 min serves 3

Chopped Chili Fish Head

Name: Chopped Chili Fish Head
Total time: 45 min
Yield: 3 servings
Cuisine: Hunan
Ingredients: silver carp fish head (whole, scaled, gills removed); homemade Hunan chopped chili (duōjiāo); ginger; light soy sauce; Shaoxing wine

剁椒鱼头 · duò jiāo yú tóu

家庭快手版 · Home version: Family version uses whole fish head (not split), steamed gently to retain tenderness—no deep-frying or restaurant-style oil blasts.

My aunt in Changsha always made this for summer reunions at her riverside apartment—she’d buy silver carp heads from the Xiangjiang market before dawn, saying the freshest heads give the cleanest flavor and best texture.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Spicy Party & Sharing

Ingredients

silver carp fish head (whole, scaled, gills removed)白鲢鱼头（整只，已刮鳞去鳃）🛒 local750 g
homemade Hunan chopped chili (duōjiāo)湖南自制剁椒🏮 asian120 g
ginger姜🛒 local25 g
light soy sauce生抽🏮 asian15 ml
Shaoxing wine绍兴酒🏮 asian10 ml

silver carp fish head (whole, scaled, gills removed): Ask fishmonger to split head horizontally but keep intact; look for clear eyes and firm flesh.

homemade Hunan chopped chili (duōjiāo): Substitute: Lee Kum Kee 'Hunan Style Chopped Chili' (check label for no added sugar or MSG).

ginger: Use young ginger if possible—milder and juicier.

Shaoxing wine: Substitute: dry sherry (not cooking wine).

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

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Instructions

1Rinse fish head under cold water; pat dry. Score both sides of the head deeply with a knife (3–4 diagonal cuts per side) to allow steam and seasoning penetration.
斜刀深划
🔍 Look for 2 分钟 · 2 minutes
Visual: 表面光洁湿润，刀痕清晰可见Clean, glistening surface with visible knife marks
You know it's right when: 轻按鱼肉有弹性回弹Flesh springs back when pressed lightly
2Place fish head on a heatproof plate large enough to hold it flat. Tuck thin slices of ginger into all cuts and under the gills.
姜片塞入刀口
🔍 Look for 1 分钟 · 1 minute
Visual: 姜片从刀口微露，鱼头平卧无积水Ginger peeking from cuts, head lying flat without pooling liquid
You know it's right when: 盘底无积水No water pooling beneath head
3Evenly spread chopped chili over entire fish head, mounding slightly over the thickest part (the crown). Drizzle with light soy sauce and Shaoxing wine.
剁椒厚铺头顶
🔍 Look for 1 分钟 · 1 minute
Visual: 鲜红剁椒完全覆盖鱼肉，色泽饱满Vibrant red chili layer covering white flesh completely
You know it's right when: 无鱼肉裸露No bare patches of fish visible
4Steam over vigorously boiling water for 22–25 minutes, until fish flesh flakes easily with a fork and turns opaque white throughout.
大火沸水蒸透
🔍 Look for High heat 22–25 分钟 · 22–25 minutes
Visual: 蒸汽持续升腾；鱼肉呈珠光乳白，边缘微离骨Steam rising steadily; flesh pearly white and slightly separating at edges
You know it's right when: 叉子进出顺畅；无半透明粉红色残留Fork slides in and out cleanly; no translucent pink remains
5Carefully remove plate from steamer. Discard excess liquid pooled at bottom. Garnish with finely sliced scallion greens.
倒掉汤汁再撒葱
🔍 Look for 30 秒 · 30 seconds
Visual: 盘底浅粉色清汤已被倒净Clear, pale pink broth in bottom of plate, now discarded
You know it's right when: 汤汁与鱼肉表面明显分离Liquid separates clearly from fish surface

Tips

· Always use fresh fish head — never frozen; texture suffers badly.
· If using store-bought duōjiāo, rinse briefly in cold water to reduce saltiness.
· Serve immediately — this dish loses its delicate steam-softened texture after 5 minutes.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine