Main CourseDinner

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 servings
Cuisine: chinese, hunan
Ingredients: 600 g whole fish cleaned and scaled, scored; 2 pcs ginger sliced; 2 pcs scallion cut into 2-inch lengths; 4 tbsp fermented salted chili finely chopped; 2 pcs fresh red chili finely chopped; 3 clove garlic minced; 1 tbsp ginger minced; 1 tbsp soy sauce; 1 tsp rice vinegar; 0.5 tsp sugar; 2 tbsp peanut oil; 1 pcs 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.

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

600 gwhole fish, cleaned and scaled, scored

for steaming

2 pcsginger, sliced
2 pcsscallion, cut into 2-inch 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

Storage

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

Reheating

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