Ingredients

• 1 silver carp head (about 800g)
• 150g chopped fermented chili
• 3 tbsp vegetable oil
• 20g ginger (minced)
• 20g garlic (minced)
• 2 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• Chopped green onions (as needed)
• Cilantro (as needed)

Steps

1. Clean the fish head and split it vertically without separating. Pat dry thoroughly.
2. Heat oil in a wok, sauté minced ginger and garlic until fragrant. Add chopped chili and stir-fry for 2 minutes.
3. Mix cooked chili with cooking wine, soy sauce, sugar, and white pepper to create sauce.
4. Place fish head on a heatproof plate and coat evenly with sauce. Marinate for 15 minutes.
5. Steam in a preheated steamer over high heat for 12-15 minutes (adjust based on size).
6. Garnish with green onions and cilantro. Drizzle with sizzling hot oil before serving.