Hunan Steamed Fish with Chopped Chili
This classic Hunan dish features a whole fish steamed until flaky, then topped with a vibrant, spicy chopped chili sauce. The steaming method keeps the fish incredibly tender and moist, while the chili adds a bold, fiery kick. It's a simple yet impressive way to enjoy fresh fish.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain fish, gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gwhole fish, cleaned and scaled, scored
for steaming
- 2 pcsginger, sliced
- 2 pcsscallion, cut into 2-inch (5.1 cm) lengths
chili topping
- 4 tbspfermented salted chili, finely chopped
- 2 pcsfresh red chili, finely chopped
- 3 clovegarlic, minced
- 1 tbspginger, minced
- 1 tbspsoy sauce
- 1 tsprice vinegar
- 0.5 tspsugar
- 2 tbsppeanut oil
garnish
- 1 pcsscallion, sliced for garnish
Equipment
heatproof plate · steamer · small pan · small bowl
The method
Step by step
- 1
Rinse the whole fish thoroughly under cold water, then pat it completely dry with paper towels.
About 1 min
- 2
Place the fish on a heatproof plate that fits inside your steamer. Insert some of the sliced ginger and scallion pieces into the scored cuts and the cavity of the fish.
About 2 min
Cook’s note: Ensure the plate is elevated slightly so the fish does not sit in condensed water.
- 3
Set up your steamer and bring the water to a rolling boil. Carefully place the plate with the fish into the steamer, cover, and steam for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
About 12 min
Cook’s note: Cooking time will vary depending on the thickness of your fish. Avoid overcooking to keep the fish moist.
- 4
While the fish is steaming, prepare the chili topping. In a small bowl, combine the fermented salted chili, fresh red chili, minced garlic, minced ginger, soy sauce, rice vinegar, and sugar.
About 5 min
Cook’s note: Wear gloves when handling fresh chilies to avoid skin irritation.
- 5
Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger and scallion from the fish and drain any accumulated liquid from the plate.
About 1 min
- 6
Spread the prepared chili topping evenly over the steamed fish.
About 1 min
- 7
Heat the peanut oil in a small pan until it is shimmering and just beginning to smoke. Carefully pour the hot oil over the chili topping on the fish; this will sizzle and release the aromatics.
About 2 min
Cook’s note: Be cautious when pouring hot oil. A sizzle indicates the oil is hot enough to awaken the flavors.
- 8
Garnish with fresh sliced scallion and serve immediately with steamed rice.
About 1 min
Keep it good
Store any leftover steamed fish and topping in an airtight container in the refrigerator.
Gently reheat in a steamer or microwave until just warmed through to prevent drying out the fish.
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