1 tuna steak
1 teaspoon salt
1 teaspoon finely chopped ginger root
1/4 teaspoon white pepper
1 teaspoon cornstarch
2 tablespoon salted black beans
4 green onions with tops
2 teaspoons green chilies
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
2 tablespoon peanut oil
1 tablespoon peanut oil
2 teaspoons finely minced garlic
1 cup chicken broth -- (or fish stock)
spinach or red-leaf lettuce leaves
Instructions:
Pat fish dry w. paper towels. Mix salt, ginger and pepper. Coat both
sides of fish with mixture and rub 1 tsp. cornstarch on both sides
of fish. Cover and refrigerate 30 minutes. Place black beans in bowl
and cover with warm water. Stir about 2 minutes. Remove and drain.
Discard water. Partially pulverize beans. Chinese cooks use the back
end of their cleaver handle. Cut 3 of green onions on diagonal into
1 inch pieces, remaining one into thin slices (strings). Remove seeds
and membranes from chilies. Cut chilies into very thin slices. Mix
1 Tbs cornstarch, water and sugar. [If grilled fish is preferred,
grill on charcoal about 4-5 minutes each side or 10 minutes per inch
of thickness, not too close to coals ~ otherwise fry in wok] Heat
wok until hot and add 2 Tbs oil, tilting to coat sides. Fry fish 2
minutes or until brown, turning once. Reduce heat to low, cover and
simmer 10 minutes turning after 3 minutes. Uncover and remove from
wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil,
tilt and coat. Add black beans, chilies, garlic and green onion pieces
and stir fry all for 1 minute. Add broth/stock and heat to boiling.
Stir in cornstarch/sugar water mixture, stir cooking until thickened.
Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter
with spinach/lettuce leaves, place fish on bed and Garnish top with
green onion slivers.
