Sichuan Fish Head with Chili
Sichuan — Mother recipe · en it
A hot and spicy dish that fills your palate with the intense flavor of Sichuan.
⏱️ 20 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 4 fish heads
- 500 grams of Sichuan chili peppers
- 2 onions
- 100 grams of shiitake mushrooms
- 2 tablespoons of walnut oil
- 2 tablespoons of soy sauce
- 1 tablespoon of chili sauce
- 1 tablespoon of sugar
- 1 piece of ginger
- 1 piece of garlic
- salt to taste
- pepper to taste
Method
- Clean the fish heads thoroughly, remove the innards, and slice the Sichuan chili peppers.
- In a pot, heat the walnut oil and sauté the garlic and ginger.
- Add the chopped onions and shiitake mushrooms, sauté for a few minutes.
- Add the fish heads and Sichuan chili peppers, pour in the soy sauce, chili sauce, and sugar.
- Cover and cook for 15-20 minutes on medium-high heat, add salt and pepper to taste.
- Serve hot, accompanied by rice or noodles.
The story
Sichuan Fish Head with Chili is a traditional dish that dates back to the Qing dynasty, where local cuisine merged with Chinese and international influences to create this exquisite blend of flavors.
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