Hunan Fish Head In Chile Sauce Recipes
CHINESE DEEP-FRIED FISH WITH SPICY BLACK BEAN SAUCE
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
- In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
- Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.
SPICY FISH HEAD (CHOPPED PEPPER)
I have been to Hunan province in previous days having an excited food journey. At the last day backing home, my husband's mother stuffed our suitcase with lots of the local condiments including doubanjiang(broad bean paste Hunan version), chopped chili peppers and lots of dried small fishes. It has been a tough journey backing home since the suitcase becomes so heavy. But this is a start for another food adventure. Chinese people love to eat fish head due to the richer nutrition compared with normal meat. And do not be scared by the process because it is quite simple. The method used here is steam.
Provided by purplebox
Categories Hunan
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the fish head and cut it into two halves.
- Prepare a bowl and add 1 tablespoon of cooking oil and some salt (do not add too much since the chopped chili pepper is salty).
- Brush oil on both sides of the fish head and sprinkle some black pepper powder and ginger shreds on the surface. Put aside for about 20 minutes. Put the chopped chili peppers on fish head and leave it for another 10 minutes.
- Put some water in a wok or any pot you can steam, put the fish head to steam for around 15 minutes.
- Sprinkle the chopped green onions on top.
- Heat some oil in wok, add chopped garlic to cook for 1 minute, and then pour the oil heated on the surface of the fish head to help make the flavor going into the meat.
Nutrition Facts : Calories 38.3, Fat 3.5, SaturatedFat 0.5, Sodium 582.6, Carbohydrate 1.9, Fiber 0.5, Sugar 0.2, Protein 0.3
HOMEMADE HUNAN SALTED CHILIES
This comes from fuschia dunlops book via barbara fisher. It looks like an amazing condiment to have on hand, the fermenting in salt changes the heat - it sneaks up and bites rather than in your face and a good flavor, tangy salty and hot is how dunlop describes the taste. the process is like kimchee using the lactic acid fermentation Times are guestimates bc i have to pick up the pound to make them myself (or a half lb). Dont forget to let them ferment for 2 weeks.prep includes sterilizing jar in the dishwasher
Provided by MarraMamba
Categories Hunan
Time 35m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Wash chilies thoroughly and discard any that show signs of mold or decay. Dry them thoroughly on a kitchen towel or a pile of paper towels.
- Sterilize a jar and lid with boiling water or by running it through your dishwasher with a heat dry cycle. Make certain it dries thoroughly either in the air or through the dishwasher dry cycle. Do not use a paper towel or cloth to dry it directly.
- Discard the stems of the chilies and chop them roughly. Do not remove the seeds. Place the chopped chilies into the jar with three tablespoons of the salt and with a sterilized chopstick or fork, stir thoroughly to combine the salt evenly among the chile bits.
- When the salt is mixed in, level the top of the chilies, and sprinkle the rest of the salt over them, then tightly cap the jar with the lid and store, unopened, in a cool dark place for two weeks.
- After opening, keep in the fridge, where it will keep for months.
Nutrition Facts : Calories 181.6, Fat 0.9, SaturatedFat 0.1, Sodium 28325.1, Carbohydrate 43, Fiber 6.8, Sugar 23.1, Protein 9.1
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