Double Cooked Fish with Black Bean Sauce (Chi Zhi Zheng Yu / 豉汁蒸鱼)
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.