Hot, red chili peppers

Two dishes to try

CHOPPED CHILI FISH HEAD

INGREDIENTS

1 large fish head, about 1 kg

2 large spring onions, smashed

1 large piece ginger, smashed

1/2 cup quality Chinese cooking wine

For sauce:

500 g red peppers, chopped

10 garlic cloves, chopped

10 cm ginger, minced

2-3 tablespoons salted black beans, chopped

100 ml vegetable oil

Salt, sugar.

DIRECTIONS

Prepare the fish head by cleaning it thoroughly, removing the bloodline inside the abdominal cavity, the gills and the black membrane lining the stomach. Slice the fish head and open it flat, skin-side up.

Smash the spring onions and whole ginger and squeeze them hard in the cooking wine to extract the flavors. Pour the marinade over the fish and leave for 15 minutes.

Prepare the chopped chili sauce. Heat up the oil in a large wok and add chopped garlic and ginger. Fry for a minute to release the fragrance, then add chopped chilies and salted black beans. Stir-fry over high heat until the mixture smells good. Add half a cup water or fish stock, then lower heat and cook another five minutes. Taste and adjust seasoning with salt and sugar. Sugar will take away a little of the heat.

While sauce is simmering, remove fish head from marinade and drain. Place on a large platter for steaming. Remove sauce from fire and pour immediately over the fish head. Steam over boiling water for 18-20 minutes.

Serve with plenty of steamed white rice and lots of Chinese tea. It will be spicy. If your tolerance is low, you can seed the chili before chopping.

YUNNAN SPICY VINEGAR DIP

This vinegar dip wakes up any humdrum home-cooked meal.

INGREDIENTS

4 tablespoons dried chili flakes

1 tablespoon toasted sesame seeds

Some crushed toasted peanuts, to taste

1 ladle vegetable oil, plus 1 tablespoon sesame oil

Chopped coriander leaves

Chopped mint leaves

Black vinegar

Salt and sugar

DIRECTIONS

Heat up vegetable oil and sesame oil.

Place chili flakes, peanuts and sesame seeds in a large bowl. When oil heats up to a sizzle, pour over chili flakes mixture.

After bubbles subside, add chopped herbs and season with salt, sugar and enough vinegar to make a dip.

Best made fresh every meal.

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