Steamed Fish Head Casserole with Special Hot Pepper. The classic Hunan steamed fish head—carp, I believe. The fish was perfectly cooked—and there was a lot of it past the collar. As we had at Hunan Style last year, we got it with soft tofu. This was just excellent with the shiso/perilla leaves and the pickled peppers bringing sourness and bright heat to the broth. You have to order this as soon as you sit down as it takes 30 minutes to prepare.