Recipe for Spicy Fish Head

Prepare two sprigs of cilantro (with roots), one scallion, and a thumb-sized piece of ginger to make the marinade for the fish head. Set aside one sprig of cilantro and two scallions for later.

Crush the cilantro, scallions, and ginger to bring out their flavor.

Clean the fish head thoroughly.

Add the chopped cilantro, scallions, and ginger to 1600 ml of tap water (enough to cover the fish head), and soak the fish head for 1 hour.

When marinating the fish head, chop the small red chilies and garlic.

After chopping the small red chilies, set half of them aside.

The garlic should be chopped into pieces like this.

Chop the remaining 1 sprig of cilantro and 2 scallions into small pieces and set aside.

After an hour, remove the fish head from the water. Note: Do not wash it. Simply remove it from the water and place it on a plate with a piece of ginger.

Place the fish in a pot of cold water and steam over high heat for 12 minutes (because my fish head is quite large, I steam it for a longer time).

When steaming fish heads, put garlic in a small, cold pot, then heat the garlic over high heat and add oil, frying until golden brown.

Once the garlic turns golden brown, add half the amount of bird's eye chili, chili powder, salt, and soy sauce. Cook for 20 seconds, then turn off the heat and set aside.

That's roughly the situation.

Add the cooked garlic and chili peppers to the steamed fish head and pour the mixture over it. Finally, place the remaining half of the chopped chili peppers on top. Steam in cold water for 5 minutes.

Finally, sprinkle chopped cilantro and scallions on top before serving.

The flavor was just right, neither too salty nor too bland, and the fish head was very tender with no fishy or muddy taste.

This dish is incredibly delicious with rice.