Duo Jiao Yu Tou (剁椒鱼头) — Steamed Fish Head with Chopped Chilli
Hunan
Origin
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Description
Duo jiao yu tou (剁椒鱼头, literally chopped chilli fish head) is one of the most dramatic and beloved preparations of Hunan cuisine — a large silver carp head (yong ke yu, 镛客鱼, or bighead carp) split open and face-up, blanketed entirely with a vivid red paste of fermented chopped chillis (duo jiao, 剁椒), garlic, and ginger, then steamed for 15-20 minutes until the fish is just cooked. Finished at the table with a drizzle of hot oil poured over the chilli paste to release the final aromatic bloom. The fish head's collagen-rich cheeks and gelatinous skin absorb the fermented chilli paste flavour completely, and the soft texture of the fish against the bold, sour-spicy fermented chilli is the defining Hunan flavour experience.
The Thread
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Flavour Context
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