The Hottest Chilies Steamed Fish Recipe 剁椒蒸魚 CiCi LI

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.

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Comments

David Stringer says:

I first met this as 剁椒蒸魚头Chili steamed fish headsin Hunan, of course.The Chinese say that the heads are the best parts of the fish

Recoba Khmer says:

What kind of fish?

Deak Dani says:

oh and by the way can you make a video how to eat with chopsticks its a mystery for my

achu40 says:

Looks awesome! Can you recommend a fish? Talapia maybe?

Robin Zhu says:

Thank You CiCi, 这个看起来很容易做。

Jonathon Simon says:

Cici – Do you buy your fish from the Asian market? My Chinese market has a lot of choices (not found at the supermarket), but I have no idea what to use, and I certainly have no idea what the Chinese names are (and the lady behind the counter at my Chinese market doesnt speak much English). I know the Chinese restaurants often use some kind of catfish variety in boiled fish and stir fry, but its not like catfish in American supermarkets. And what’s a nice fish for cooking whole, like the one in this recipe. Perhaps you could someday do an video on various popular fish that one would expect to find at the Chinese market, and some description of application of each. I’ve never seen any of the youtube Chinese cooking shows do something like this – it would not only be unique, but i believe quite helpful for many of your subscribers. Keep up the great work.

bri bart says:

wow! that fish dish is super loaded up! looks tasty. 🙂

Jeffrey Guira says:

You have such an adorable personality. It’s such a joy to watch you cook!

Deak Dani says:

look delicious

Bebe Le says:

Please I like both pan you are using can you let me know where I can get it??

themenacingstranger says:

I made this last night. It is amazing. The hot oil bath at the end makes a big difference. Love hot chilis and fish. A perfect combination.

nyc0053 says:

I like the recipe, minus the head. 8[

Thomas Carmody says:

This is a very unique fish recipe. I wish that you could come down to St. Mary of the Mills in Laurel, MD on a Friday in March of next year so that you could introduce Marylanders to this recipe during a Lenten Fish Fry.

Kona RH says:

Love you Cici, Im sure going to try this fish. Thankx

Ben Li says:

can this be use on any type of fish?

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