Duo Jiao Yu Tou (剁椒鱼头 — Hunan Steamed Fish Head with Chopped Chillies)

Duo jiao yu tou is the defining dish of Hunan cuisine — fiery, pungent, and deeply aromatic. A large silver carp head is blanketed with a fermented chopped chilli paste called duo jiao, then steamed until the flesh is perfectly tender and the sauce has penetrated every crevice. The dish was reportedly a favourite of Chairman Mao, who grew up in Hunan province and maintained a lifelong attachment to its searingly bold flavours.

Serves: 4

Ingredients

• 1 large silver carp or bighead carp head, about 1 kg (2.2 lb), split in half
• 150g (5.3 oz) duo jiao (Hunan fermented chopped red chilli paste)
• 3 tbsp (45ml) light soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (5g) sugar
• 1 tsp (5g) white pepper
• 4 cloves garlic, minced
• 2 slices fresh ginger, cut into fine strips
• 4 tbsp (60ml) neutral oil
• 3 spring onions, white and green parts separated, sliced

Instructions

1. Rinse the fish head halves and pat dry. Score the flesh side with diagonal cuts 2cm apart to help the flavours penetrate. Season with Shaoxing wine, white pepper, and 1 tbsp light soy sauce; marinate 15 minutes.
2. Combine duo jiao, garlic, ginger strips, sugar, and the remaining 2 tbsp soy sauce to make the topping paste.
3. Place fish head halves flesh-side-up on a deep heatproof plate. Spoon the duo jiao mixture generously over the flesh, pressing it into the score marks.
4. Set up a steamer with vigorously boiling water. Steam the fish head on high heat for 12–15 minutes, until the flesh nearest the bone is just opaque and pulls away cleanly.
5. Scatter the spring onion greens over the hot fish. Heat oil in a small saucepan until smoking (about 220°C/425°F), then pour it over the spring onion in a sizzling cascade.
6. Add the white parts of the spring onion as a raw garnish. Serve immediately, directly from the steaming plate, with plenty of steamed rice.

Cook's Notes: Duo jiao is sold in jars at Chinese grocery stores — the Yuxiang brand from Hunan is particularly good. The fish head must be as fresh as possible; ask the fishmonger to split it for you. The sizzled oil finish is essential and should be done tableside for drama.