A well-known and traditional Hunan dish, chili fish head or steamed fish head with chopped red chili, combines the fresh flavor of fish head with the heat of chili. The meal is often made by steaming a bighead carp head with chili and other seasonings such soybean oil, ginger, green onions, and garlic. While the flavor of the chopped chili properly permeates the fish, the fresh taste of the fish head is preserved to the fullest extent. The food has a mild, agreeable spice flavor.
Kitchen Utensils:
3. Cookwares
Nutrition:
Fish head has a high nutritional value and pleasant flavor, which can assist to improve male sexual function. It is also beneficial for lowering blood fat, boosting brain function, and postponing aging.
Chili can improve looks, lower cholesterol, combat cancer, protect the heart, encourage blood circulation, lower blood pressure, and support digestion. It can also relieve pain and fever.
Not Suitable For:
1. Fish should not be consumed by people who have gout, blood disorders, cirrhosis, or tuberculosis.
2. Chili should not be consumed by anyone with hyperthyroidism, nephritis, asthma, or those using aspirin.
Nutrient Content:
| Project | Data / 100g | NRVs ( %) | Project | Data / 100g | NRVs ( %) |
|---|---|---|---|---|---|
| Heat | 67.6kcal | 3.4 | Dietary Fiber | 0.5g | 2 |
| Protein | 10g | 16.7 | Calcium | 30.6mg | 3.8 |
| Carbohydrate | 1.9g | 0.6 | Iron | 1mg | 6.7 |
| Fat | 2.4g | 4 | Sodium | 199mg | 10 |
| Saturated Fat | 0.5g | 2.5 | Potassium | 179.2mg | 9 |
| Cholesterol | 52.1mg | 17.4 |
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