Seafood Recipes

Steamed Fish Head with Chili Sauce

Name: Steamed Fish Head with Chili Sauce
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 650 grams Fish Head; To taste Salt; A pinch White Pepper; 10 grams Shaoxing Wine; As needed Shredded Ginger; 2 tablespoons Chopped Chili and Pickled Mustard Greens; 2 tablespoons Fermented Black Bean Chili Sauce; As needed Ginger Slices; As needed Scallion Whites; As needed Scallion Greens; As needed Corn Oil

Steamed Fish Head with Chili Sauce is a flavorful Chinese seafood dish featuring a tender fish head steamed twice for maximum freshness and infused with savory chili condiments. The combination of chopped chili relish, fermented black bean chili sauce, ginger, and scallions creates a rich, spicy, and aromatic topping that pairs perfectly with the delicate texture of the fish.

Total: 30 minutes

Steamed Fish Head with Chili Sauce finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Seafood Recipes
Method: Steaming
Total Time: 30 minutes
Difficulty: Medium
Main Ingredient: Fish Head

Introduction

This Steamed Fish Head with Chili Sauce recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 30 minutes, so it can fit into a busy cooking day.
Breaks the method into manageable steps instead of assuming you already know the technique.
Uses gentle steaming, which makes the cooking process easier to control.
Gives the dish a clear spicy and savory flavor profile without making the method feel complicated.
Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

650 grams Fish Head
To taste Salt
A pinch White Pepper
10 grams Shaoxing Wine
As needed Shredded Ginger
2 tablespoons Chopped Chili and Pickled Mustard Greens
2 tablespoons Fermented Black Bean Chili Sauce
As needed Ginger Slices
As needed Scallion Whites
As needed Scallion Greens
As needed Corn Oil

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Fish Head

This ingredient helps define the flavor, texture, or structure of the dish.

Salt

This ingredient helps define the flavor, texture, or structure of the dish.

A pinch White Pepper

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

Shaoxing Wine

Rice wine adds aroma and helps soften stronger flavors in Chinese home cooking.

Shredded Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

tablespoons Chopped Chili and Pickled Mustard Greens

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

Step-by-Step Instructions

Step 1
Prepare all ingredients. Have the fish head cleaned and split open, then rinse thoroughly.
Step 2
Rub the fish head with Shaoxing wine, salt, and white pepper. Scatter shredded ginger over the surface and marinate for at least 10 minutes.
Step 3
Arrange ginger slices and scallion whites on the bottom of a heatproof serving plate.
Step 4
Remove the shredded ginger from the marinated fish head and place the fish head on the prepared plate.
Step 5
Steam at 100°C for 8 minutes, or steam over boiling water for the same amount of time.
Step 6
Remove the fish head and carefully discard the steaming liquid to eliminate any fishy odor.
Step 7
Evenly spread the chopped chili mixture and fermented black bean chili sauce over the fish head.
Step 8
Return the fish head to the steamer and steam for another 7 minutes. Let it rest for 2 minutes before removing.
Step 9
Heat corn oil until hot.
Step 10
Sprinkle scallion greens over the steamed fish head and drizzle the hot oil on top to release the aromas.
Step 11
Serve immediately while hot.

Cooking Tips

Discarding the liquid from the first steaming is the key step for removing unwanted fishiness and achieving a cleaner flavor. If you prefer a milder version, substitute finely chopped sweet red peppers for the chili mixture. Pouring hot oil over the finished dish enhances both aroma and appearance.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.

Recipe Card

Ingredients

650 grams Fish Head
To taste Salt
A pinch White Pepper
10 grams Shaoxing Wine
As needed Shredded Ginger
2 tablespoons Chopped Chili and Pickled Mustard Greens
2 tablespoons Fermented Black Bean Chili Sauce
As needed Ginger Slices
As needed Scallion Whites
As needed Scallion Greens
As needed Corn Oil

Method

Prepare all ingredients. Have the fish head cleaned and split open, then rinse thoroughly.
Rub the fish head with Shaoxing wine, salt, and white pepper. Scatter shredded ginger over the surface and marinate for at least 10 minutes.
Arrange ginger slices and scallion whites on the bottom of a heatproof serving plate.
Remove the shredded ginger from the marinated fish head and place the fish head on the prepared plate.
Steam at 100°C for 8 minutes, or steam over boiling water for the same amount of time.
Remove the fish head and carefully discard the steaming liquid to eliminate any fishy odor.
Evenly spread the chopped chili mixture and fermented black bean chili sauce over the fish head.
Return the fish head to the steamer and steam for another 7 minutes. Let it rest for 2 minutes before removing.
Heat corn oil until hot.
Sprinkle scallion greens over the steamed fish head and drizzle the hot oil on top to release the aromas.
Serve immediately while hot.