Recipe for Steamed Yellow Catfish with Black Bean Sauce (Classic Cantonese Dish)

Four yellow catfish (sprinkle the fish with starch or salt, rub them with water to remove the surface slime), plenty of scallions, ginger, and garlic, and a small handful of fermented black beans; if you have dried tangerine peel at home, you can also add a small piece (soak it in warm water beforehand, scrape off the white pith, and then chop it).

Cut the yellow catfish into pieces about two fingers wide (pat the fish dry with kitchen paper so it absorbs the marinade better). Finely chop the shallots, garlic, ginger, and fermented black beans; (if you have dried tangerine peel, chop it as well).

Heat peanut oil and pour it over the fermented black beans, chopped scallions, ginger, and garlic to release their aroma. Add a spoonful of steamed fish soy sauce, half a spoonful of oyster sauce, a few drops of Maggi seasoning, a pinch of sugar, and white pepper. Stir well, then taste with chopsticks. If it's too bland, add salt as needed. After adjusting the seasoning, add half a spoonful of cornstarch and continue stirring until well combined. (The sauce should be slightly salty so the fish can absorb the flavor better.)

Mix the sauce and fish thoroughly and marinate for 15 minutes.

Arrange the fish fillets evenly on a steaming plate, pour in all the sauce, and steam in a steam oven for 10 minutes. (If steaming in a water pot, steam for 8 minutes.)

Sprinkle with chopped green onions and drizzle with hot oil after cooking.