Fish Head with Chopped Chilli

Duòjiāo yútóu is one of Hunan's signature dishes — a halved silver carp head (bìguī yú) spread thickly with duòjiāo (fermented chopped red chillies, salted and aged for weeks or months), sliced ginger and spring onion, then steamed for 15 minutes. The fermented chillies are not simply raw chilli heat; the fermentation process mellows the sharpness and adds a complex, funky sourness that makes the sauce addictive. The cheek meat and the gelatinous collar of the fish are particularly prized. At the table a wok of smoking hot oil is poured over the finished dish to release the fragrance of the chillies and spring onion. The left side of the head (traditionally for men) and right side (for women) follow a serving convention in some Hunan restaurants. This dish requires a large fish — typically 1–1.5 kg heads.