Duojiao chilies steamed fish is a traditional Hunan dish. The freshness of the fish and the spiciness of the duojiao chillies are united as one body. Let’s take a look at this recipe now!
1 whole fish
1 tablespoon of minced ginger
3 tablespoons of chopped chilies paste
1 tablespoon of minced scallions
1 tablespoon of minced garlic
4 tablespoons of oil
A dash of sesame oil
Sauce
6 tablespoons of soy sauce
1 stalk of chopped scallions
3 slices of ginger
3 cloves of sliced garlic
Then boil water in a pot and put a steamer in it. Put the fish in the middle of a plate; add 1 tablespoon of minced ginger, 3 tablespoons of duojiao chilies, (Ok, let’s back up a bit. Before I filmed this episode, I tried two different versions — adding duojiao chillies before steaming vs adding duojiao chillies after steaming. So if I add duojiao chillies afterward, then the fish won’t absorb the taste of chillies into itself. So we are going to add the duojiao chillies before steaming in our recipe.) Then add 1 tablespoon of oil on top. Place the plate in the pot and then steam it for 10 minutes.
To make the sauce, in a bowl, add 6 tablespoons of soy sauce, 1 stalk of chopped scallions, 3 slices of ginger, 3 cloves of sliced garlic. Carefully remove the plate from the pot. Discard the liquid. Then add 1 tablespoon of minced scallions, 1 tablespoon of minced garlic, and a dash of sesame oil on top of the fish.
In a small pan, heat up the 3 tablespoons of vegetable oil until hot. Carefully pour over the fish. Lastly, pour the sauce mixture on the side of the fish.
