Name: Cumin and Paprika Sichuan-Style Steamed Fish with Pickled Chili and Soy Sauce
Total time: 37 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 1 whole fish head (about 1.5kg); 200g pickled chili; 50ml soy sauce; 20g ginger, julienned; 10g scallion, chopped; 20ml rice wine; 10g Sichuan peppercorns; 10g garlic, minced; 1 tsp ground cumin; 1/2 tsp smoked paprika

Method

Combine cumin and paprika with the chili mixture. Mix well.
Rinse fish head and pat dry. Score skin with shallow cuts. Season inside with ginger and scallion.
In a bowl, mix pickled chili, soy sauce, rice wine, and Sichuan peppercorns.
Place fish head in a steaming dish. Pour chili mixture over fish head. Cover with parchment paper.
Steam over boiling water for 15-20 minutes until fish flesh is opaque and flakes easily.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.