Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Hunan Province
II
Description
Duo jiao zheng yu tou (剁椒蒸鱼头) — steamed fish head with chopped fermented chili — is Hunan's most iconic restaurant dish. A large silver carp head is split, placed cut-side up, covered with a thick layer of duo jiao (Hunan fermented chopped red chili), ginger, garlic, and fermented black beans, then steamed for 12–15 minutes. Hot oil is poured over at the table.
III
The Thread
—Korean gochujang braised fish — fermented chili with fish
—Sichuan steamed fish with doubanjiang — parallel chili-ferment fish technique
—Thai pla rad prik — chili sauce over crispy fish
IV
Flavour Context
Fiery, fermented chili heat; sour from fermentation; rich gelatinous fish; ginger warmth; bold Hunan flavour profile
Pillars V — VII
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