Duo Jiao Yu Tou (剁椒鱼头) — Steamed Fish Head with Chopped Chilli — Cook

Ingredients

1 (700 g–1 kg) bighead carp head (silver carp head), split lengthwise by the fishmonger, open-side up
2 tbsp Shaoxing wine
½ tsp fine salt
¼ tsp ground white pepper
150–200 g duo jiao (fermented chopped chilli paste), ready-made from jar, or home-fermented; applied generously across every exposed surface
20 g fresh ginger, finely sliced
4 cloves garlic, finely sliced
3 stalks scallion (spring onion), thinly sliced
45–60 ml neutral oil, e.g. rapeseed or vegetable oil

Method

1
Lay the split carp head open-side up on a heatproof plate that will fit inside the steamer. Rub the exposed flesh evenly with Shaoxing wine, salt, and white pepper. Allow to rest for five minutes while the steamer is brought to a rapid boil. The flesh should look evenly moistened and faintly glossy.
2
Spread the duo jiao paste generously across every exposed surface of the fish head — cheeks, collar, and all cut flesh. A thin layer is insufficient: the paste must form a complete, vivid red blanket. Scatter the sliced ginger and garlic evenly over the paste. The surface should be entirely obscured by red chilli.
3
This is the step on which the dish lives or dies. Set the plate in the steamer over rapidly boiling water and cover tightly. Steam a 700 g head for 15–18 minutes; a 1 kg head for 20–25 minutes. At the thickest point — the cheek — probe with a chopstick: the flesh must flake cleanly and show no translucency. Any resistance or glassiness means the head requires more time.
4
Remove the plate from the steamer. Scatter the sliced scallion evenly across the chilli paste and fish. Heat the neutral oil in a small pan or ladle over high heat until it begins to smoke lightly. Pour it in a single confident stream over the scallion and chilli paste. The audible sizzle and the immediate release of a sharp, fragrant, smoky-chilli aroma confirm the dish is ready to carry to the table.