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剁椒魚頭 – Chopped Chilli Fish Head

Chopped Chilli Fish Head – 剁椒魚頭  (Duò jiāo yú tóu)


“This is an incredibly fragrant yet simple Hunan Dish. Perfect for a family celebration dinner or to entertain guests. Quick to make and difficult to mess up.”




Makes one dish



Fish Head

1 large head

Red Bell Pepper




Spring Onion

3 stalks


1 Inch


Half a bulb


1/2 tsp


1 tsp

Chicken Bullion

1/2 cube

Sesame Oil

1/2 tsp


Method (The numbers are according to the pictures in the original site):


  1. Rub salt all over the fish head and leave it to sweat for about 15 minutes before washing off the salt water. Pat dry and rub sesame oil, pepper, chicken bullion, salt all over the fish head and leave to marinate for 10 minutes


[Tip 1: Get your butcher to cut the fish head in half, but still attached]


  1. Slice garlic and ginger, cut the white part of the spring onions off and line a large plate with it


  1. Place the fish head onto the plate and cover the fish head with chopped chilli and bell pepper. Steam over strong fire for 8 minutes and switch off the fire. Leave it in the pot for 2 more minutes


  1. Chopped up the leftover spring onion and garlic, and scatter it over the fish head


  1. In a clean pan, heat up some oil. When it starts to smoke pour it over the fish and serve


  1. If you have any leftover fish broth, it’s especially delicious with noodles and soy sauce


The original recipe can be found at meishichina, here you can find picture instructions for your convenience.


This recipe is mentioned in Strange World Cooking Saint, Chapter 18

Have fun cooking and eating!






Translated by Gumihou from kitchennovel dot com.

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