# Chopped Pepper Fish Head

> The smell of chili reaches you before the plate does. By the time it hits the table, everyone in the room already knows what's coming.

---

**Serves** 2–3 · **Active time** 30 min · **Total time** 50 min

### Ingredients

**Fish**
- 1 large bighead carp head (~1.5 kg), butterfly-split and cleaned

**Marinade**
- 3 scallion stalks, whole
- 5 slices fresh ginger
- 1 tbsp Shaoxing rice wine
- ½ tsp salt

**Chili Mixture**
- 200 g fresh red chilies, coarsely chopped
- 4 cloves garlic, minced
- 1 thumb ginger, julienned into thin strips
- 1 tbsp fermented black beans (douchi)
- ½ tsp salt

**To Finish**
- 3 scallions, finely chopped
- 1½ tbsp neutral oil (enough to heat in a small pan)

**To Serve**
- 150 g thin rice noodles (mifen), cooked and rinsed under cold water