Hunan Steamed Fish Head with Chili and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant fish head steamed to perfection with dried chilies and scallions, delivering authentic Hunan heat and umami. This asian-inspired soups 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.

Prep: 25 min Cook: 18 min Serves 3 Asian cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Hunan Steamed Fish Head with Chili and Scallions take to make?

Total time is about 43 minutes (25 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hunan Steamed Fish Head with Chili and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fish head from drying out.

Can I substitute ingredients in Hunan Steamed Fish Head with Chili and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hunan Steamed Fish Head with Chili and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hunan Steamed Fish Head with Chili and Scallions?

Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes