Chinese Tuna Steaks On The Grill

Chinese Tuna Steaks On The Grill

Yield: 4 servings

1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with tops
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish
Stock)
Spinach or red-leaf lettuce
Leaves


Pat fish dry w. paper towels. Mix salt, ginger &
pepper. Coat both sides of fish with mixture and
rub 1 tsp. cornstarch on both sides of fish. Cover
& 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. 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 & 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
& remove from wok. Bring wok back up to very hot
over high heat. Add 1 Tbs oil, tilt & coat. Add black
beans, chilies, garlic & green onion pieces & 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.