This dish originated in Hunan cuisine and is said to have been created by Huang Zongxian, a famous mathematician from the Qing Dynasty. It combines the savory flavor of the fish head with the heat and aroma of the chopped red chilies.

Fish Head with Chopped Chili is a popular dish in Hunan cuisine. It features a steamed fish head topped with a flavorful sauce made with chopped red chilies. Here are the key details about this dish:

Now, Ingrediants

• 340 gram tilapia or flounder filet
• 1 carton/small block of firm tofu
• 2 tablespoon Soy Sauce
• 0.33 cupjarred hunan chili
• 1/2 teaspoon Sugar
• 1 tablespoon fermented whole black beans
• 1 bunch Cilantro
• 1 Scallion
• 1 noodles pack

Directions

Step 1: Arrange the tofu on your steaming plate or large shallow bowl in two rows.

Step 2: Place the fish filet on top of the tofu.

Step 3: Combine the soy sauce, peppers, and sugar into a bowl and mix well.

Step 4: Spread the mixture evenly over the fish and tofu.

Step 5: Rinse the black beans and strain them so any small particles are washed away. Sprinkle them over the top of the dish.

Step 6: Boil 2 cups of water in your wok and turn the heat off. Place the shallow steamer rack in the bottom of the wok, and the plate on top of the rack.

Step 7: Turn the heat back on and wait for the water to come to a gentle simmer.

Step 8: Cover the wok and let the dish steam for 12 minutes, you can see that there is quite a bit of liquid that comes out during the steaming process.  spoon some of that liquid over the top of everything.

Step 9: Garnish with chopped cilantro and scallion. Serve immediately with rice.

Nutritional Fact