Hunan Steamed Fish Head with Chili and Scallions

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A fragrant fish head steamed to perfection with dried chilies and scallions, delivering authentic Hunan heat and umami. This Asian-inspired soup recipe, ready in about 43 minutes, pairs fish head, dried red chilies, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs fish head
• 4 dried red chilies
• 2 green onions
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp sugar
• 1 tsp ginger
• 1/2 cup water
• 1 tbsp sesame oil
• 1 tsp cornstarch

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1.5 lbs cleaned fish head pieces in a heatproof bowl. Sprinkle 4 chopped dried red chilies, 2 thinly sliced green onions, 3 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp sugar, and 1 tsp minced ginger over the fish head.
2. Step 2: Pour 1/2 cup water over the top, cover the bowl tightly with foil, and steam over boiling water in a pot for 15-18 minutes until the fish is cooked through and flakes easily.
3. Step 3: Carefully remove the bowl from heat. Discard the chilies and green onions if desired, then drizzle 1 tbsp sesame oil over the fish head.
4. Step 4: In a small bowl, mix 1 tsp cornstarch with 1 tbsp water, then stir into the steaming liquid to thicken slightly. Pour over the fish head and serve immediately.