- 1 tuna steak
- 1 t salt
- 1 t finely ginger root, Chopped
- 1/4 t white pepper
- 1 t cornstarch
- 2 T salted black beans
- 4 green onions with tops
- 2 t green chilies
- 1 T cornstarch
- 1 T water
- 1 t sugar
- 2 T peanut oil
- 1 T peanut oil
- 2 t garlic, Finely Minced
- 1 c chicken broth (or fish stock)
- 1 spinach (or red-leaf -lettuce)
- Pat fish dry with 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. 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 & 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.
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