Chapter 267: Spicy Fish Head with Chopped Peppers!
Even if it only took five minutes, Qi Han wouldn't just stand there waiting idly.
After placing the jar filled with chopped chili into his time-accelerating black-tech device, Qi Han quickly found the other key ingredient for this dish—fish—from the ingredients cabinet.
When making Spicy Fish Head with Chopped Peppers, the type of fish matters.
Since only the fish head is used, the best choice is silver carp.
Silver carp, also known as bighead carp or fathead fish, has a prominent characteristic—its head is very large.
Alright, that was an unnecessary statement.
Due to its large, thick head, silver carp's head-to-body ratio is higher than that of other common freshwater fish. Its head is rich in gelatinous tissue, making it perfect for cooking Spicy Fish Head with Chopped Peppers, a fate it has endured for thousands of years.
Of course, Qi Han didn't choose silver carp for his dish—Ru Yi wouldn't approve of it.
The fish Qi Han pulled from the cabinet was as big as the chopping board. Though such a large fish was rare, it wasn't unheard of. What made this particular fish special was the fact that Its head made up half of its entire body!
Even a largehead carp's head-to-body ratio is usually around one-third. In comparison, this fish could easily be called a "super fathead fish" or "mega bighead fish."
In fact, it was a hundred year old Hammerhead Carp.
This type of spirit beast wasn't a recognized sea spirit beast in the world of Douluo. It lived in the upper layers of the ocean, attacking other spirit beasts with its exceptionally hard skull. As it grew stronger through these headbutt battles, its head became increasingly larger—until it was finally honored by being chosen by Ru Yi to become "the chosen one"— or rather, the chosen fish head.
According to Newton's—well, whichever law it was—let's just say Newton's Third Law of Motion—forces are mutual. If the Hammerhead Carp could headbutt other spirit beasts to death, the resulting shock force could easily shatter its own brain if unprotected. To prevent this, the Hammerhead Carp developed a large amount of gelatinous tissue in its head to absorb impact.
With so much gelatin, it was bound to taste delicious.
Just imagining it made Qi Han involuntarily tear up in anticipation.
The Hammerhead Carp had already been knocked unconscious by liquor before being placed in the cabinet. Now, lying on the chopping board, it gave a symbolic twitch of its ta—uh, tail, as if to show that it hadn't given up on life, even at its final moments—before Qi Han swiftly chopped off its head and the ring of meat behind its gills in one clean cut.
Hammerhead Carp: Dead.
Qi Han had long noticed that his kitchen knife was… unusual.
It might not be clear how well it would fare against people, but when it came to cutting ingredients, it was as sharp as slicing through metal.
For example, when he stood the fish head upright and split it in half with a single slash, the skull—hard enough to crush spirit beasts—offered no resistance.
The fish head didn't need to be completely severed; leaving a small connecting section between the two halves allowed it to be opened like a book without fully separating the pieces.
At the connection between the head and the belly, there was a thin black membrane on the inner surface. This membrane, known as the visceral peritoneum, served to protect and lubricate the internal organs.
It carried a fishy odor and needed to be removed.
Carefully scraping it clean with his knife, Qi Han casually followed up by… performing a tooth-removal surgery on the Hammerhead Carp.
Don't ask why—he just did it on impulse.
The flesh around the gills was thicker, so he made diagonal cuts on it to ensure even heating during steaming, making it easier to cook through.
Similarly, he made a small incision slightly behind the fish's eyes to serve as an entry point for steam, allowing the fish's internal structure to heat thoroughly. With that, the preparation of the Hammerhead Carp's head was complete.
With its eyes facing upward, the fish head lay spread out on the chopping board, its size nearly covering the entire board. The blue-black fish head gleamed with a metallic sheen, and just by looking at it, one could tell how tough the bones were.
So, there must be a lot of meat on such a big fish head!
Qi Han stroked his chin and nodded in satisfaction.
After evenly sprinkling a layer of salt and finely ground pepper over the fish head, Qi Han applied the four-piece odor-removing combo by spreading it thoroughly across the fish. Then, he covered it with a dust-proof lid and let it marinate for about ten minutes to achieve an initial deodorizing effect.
Wait, what's the "four-piece odor-removing combo," you ask?
Typically, scallions, ginger, and cooking wine are used to eliminate the fishy smell.
Sometimes garlic is added, turning it into the "four-piece combo" of scallions, ginger, garlic, and cooking wine.
But honestly, there's not much difference—adding garlic is optional.
Surprised, aren't you? Cue smug face.jpg
By this point, the chopped chili in the accelerated time-tech device had also finished its quick preparation.
While the fish head was marinating, Qi Han brought out the jar of chopped chili, scooped out enough to cover the entire fish head, and placed it in a sieve for two rounds of rinsing.
This step was necessary because the chopped chili was too salty, and excessive salt would affect the taste.
Initially, a large amount of salt was added to the chili for thorough fermentation and to prevent it from turning sour. Hence, the washing step afterward didn't conflict with the earlier salting.
Qi Han minced some garlic and stir-fried it with the chopped chili in hot oil. The calm surface of the oil instantly bubbled, and a crisp sizzling sound filled the air as the intense aroma of spicy chopped chili merged with the rich scent of garlic, carried by the rising steam.
Unable to resist, Qi Han took a deep breath and quietly swallowed another mouthful of saliva.
Delicious!
After adding a large spoonful of dark, fermented black bean paste, he stirred the mixture briefly, and the aroma became even more overwhelming, filling the entire kitchen.
Finally, he added a spoonful of sugar for balance, then stir-fried the chili over medium-low heat until the red color of the chili infused into the oil, turning the pale yellow rapeseed oil into a rich orange hue.
At this point, the chopped chili looked even more vibrant, with a glossy sheen on its surface, making it exceptionally appetizing.
The garlic had turned golden brown, and its aroma became even more pronounced.
Though it didn't overshadow the spicy fragrance of the chili, it complemented it perfectly.
After turning off the heat, Qi Han used a spatula to scoop out the chili while draining the excess oil, leaving the orange-hued oil in the pan for later use.
He then brought out a large serving plate big enough to hold the fish head. In the center of the plate, he arranged slices of ginger, tied-up scallions, and a few perilla leaves. Next, he placed two chopsticks in a crisscross pattern over them.
Once the fish head is placed on the plate, it will be steamed in a pot. Unlike a steamer basket, the plate doesn't allow steam to circulate underneath the fish head. This means only the exposed side will cook properly, potentially leaving the underside raw or overcooking the top.
By using crossed chopsticks to lift the fish head slightly off the plate, steam can circulate underneath, ensuring even cooking.
After steaming, the chopsticks can be easily removed. This trick is highly effective!
By the time the chopsticks were arranged, the fish head had finished marinating.
With its eyes facing upward, Qi Han carefully opened the fish head and placed it on the plate before transferring it to the steamer. He added a small amount of white vinegar to the water in the steamer.
Just like the perilla leaves earlier, the vinegar helps further eliminate any fishy smell.
As for its effectiveness?
Try it and see—everyone swears by it!
He steamed the fish for three minutes, then paused to carefully remove the plate from the steamer.
Why carefully?
Because it was scorching hot.
After tilting the plate to drain the accumulated water into the sink—this liquid, known as "fishy water," contains most of the fish's odor—Qi Han spread the prepared chopped chili evenly over the fish head and steamed it for another five minutes.
Draining the fishy water significantly reduced any remaining fishy odor, making the final dish almost odor-free.
After five minutes, he turned off the heat and let the fish rest in the steamer for two more minutes. This step, akin to letting meat rest, ensures the fish head's temperature equalizes inside and out, making the flesh more tender and the gelatin more elastic.
When Qi Han finally opened the steamer lid, an irresistible fragrance burst forth. This time, the aroma of the chopped chili was no longer the star; instead, it beautifully accentuated the fresh, savory scent of the fish head, which instantly filled his senses.
The aroma was so overwhelming and enticing that Qi Han couldn't help but be stunned.
But, Qi Han knew the dish wasn't at its peak yet. Even now, it was only half-finished.
During the steaming process, he had already chopped a handful of scallions. Now, he scattered half of them evenly over the bright red chopped chili. The vibrant green scallions against the fiery red chili created a stunning visual contrast.
As the saying goes, red and green make a bold match… Ahem.
At last, it was time to put the remaining orange oil to use.
Qi Han heated the oil until it was piping hot, then slowly poured it over the fish head and chopped chili.
Countless tiny bubbles formed, accompanied by the sizzling sound of oil meeting the ingredients. A fragrant aroma burst forth once again, blending the scent of the scallions released by the hot oil with the spicy fragrance of the chili, the rich garlic aroma, and the slight charring scent from the fish's surface as it encountered the searing oil.
He sprinkled the remaining scallions on top.
Spicy Fish Head with Chopped Peppers—done!
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