Steamed catfish with black bean sauce

Although seafood is the main character in Cantonese cuisine, the river runs through it and the mountains and ponds are rich, so the fresh river is also very fat. River delicacies also account for a considerable proportion in Cantonese cuisine, such as river shrimps, river crabs, river fish, river mussels, etc. A kind of catfish in Xijiang, we call Xijiang Chianyu. It is gray and black, but it is not very good. However, it tastes fresh, sweet, fat and delicious, and it is also a precious vegetable. I bought a Xijiang catfish, steamed it with black bean sauce, and added some delicious soy sauce. The taste was first-class and very delicious. I like the soy sauce or soy sauce made by myself for steamed fish. It tastes fresher and sweeter, hehe.