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Hunan Steamed Fish with Chopped Chili

Name: Hunan Steamed Fish with Chopped Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2人分
Cuisine: chinese, hunan
Ingredients: 600 g whole fish cleaned and scaled, scored; 2 個 ginger sliced; 2 個 scallion cut into 2-inch lengths; 4 大さじ fermented salted chili finely chopped; 2 個 fresh red chili finely chopped; 3 片 garlic minced; 1 大さじ ginger minced; 1 大さじ soy sauce; 1 小さじ rice vinegar; 0.5 小さじ sugar; 2 大さじ peanut oil; 1 個 scallion sliced for garnish

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.

Forkinによるオリジナルレシピ

合計時間: 30 分
人数: 2
難易度: 普通

アレルゲン情報： 魚、グルテン、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

600 gwhole fish, cleaned and scaled, scored

for steaming

2 個ginger, sliced
2 個scallion, cut into 2-inch lengths

chili topping

4 大さじfermented salted chili, finely chopped
2 個fresh red chili, finely chopped
3 片garlic, minced
1 大さじginger, minced
1 大さじsoy sauce
1 小さじrice vinegar
0.5 小さじsugar
2 大さじpeanut oil

garnish

1 個scallion, sliced for garnish

調理器具

heatproof plate · steamer · small pan · small bowl

作り方

手順

1
Rinse the whole fish thoroughly under cold water, then pat it completely dry with paper towels.
約1 分
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.
約2 分
調理のヒント： 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.
約12 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約1 分
6
Spread the prepared chili topping evenly over the steamed fish.
約1 分
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.
約2 分
調理のヒント： 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.
約1 分

おいしく保存

保存方法

Store any leftover steamed fish and topping in an airtight container in the refrigerator.

温め直し

Gently reheat in a steamer or microwave until just warmed through to prevent drying out the fish.