Guangdong Province — Cantonese steaming tradition
Cantonese preparation of whole fish or fish fillet steamed with fermented black beans (douchi), garlic, ginger, chilli, and soy sauce. The fermented black bean paste is scattered over the fish before steaming and melds with the fish juices to create a deeply savoury, aromatic sauce. Lee Kum Kee black bean and garlic sauce can substitute but fresh douchi is superior.
Intense savoury-fermented black bean depth, garlic pungency, ginger warmth, and pure fish sweetness — one of Cantonese cuisine's most satisfying flavour combinations
{"Douchi (fermented black beans): rinse briefly to reduce salt; coarsely chop with garlic","Arrange fish on heatproof plate; scatter douchi-garlic mixture; add julienned ginger and spring onion","Steam over boiling water 8–10 minutes; drain excess liquid from plate; pour hot oil over","The douchi-fish juice combination forms the natural sauce — no additional thickening needed"}
{"Lee Kum Kee Black Bean Garlic Sauce is the convenience shortcut — acceptable for home cooking but lacks the textural interest of whole douchi","Red chilli slices added with the douchi for colour and mild heat — not about intensity, about visual appeal","This technique works equally well with pork spare ribs — douchi steamed ribs (豉汁排骨) is a dim sum classic"}
{"Over-rinsing douchi — removes too much flavour along with the excess salt","Not heating oil to sufficient temperature before pouring over — must be smoking hot to sizzle the aromatics","Using whole dried fermented beans without chopping — they don't distribute flavour evenly"}
Every Grain of Rice — Fuchsia Dunlop; Shark's Fin and Sichuan Pepper — Fuchsia Dunlop