Spicy Fish Head

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The fish head should be large, probably from an enormous carp or similar freshwater species, thus comical, and it should be frosted with the chopped blend of dried, fresh and fermented chiles that give Hunanese cooking its reputation for head-snapping heat.

The huge fish head features splendid colors and bold flavors. The ingredients include red pepper crusted tuna, onions, ginger, salt and cooking wine and peanut oil.

Chinese source: yueyang.gov.cn