Recipe(tried): Chinese Tuna Steaks on the Grill

CHINESE TUNA STEAKS ON THE GRILL

1 tuna steak
1 teaspoon salt
1 teaspoon finely chopped ginger root
1/4 teaspoon ground white pepper
1 teaspoon and 1 tablespoon cornstarch, divided use
2 tablespoons salted black beans
4 green onions with tops
2 teaspoons green chilies
1 tablespoon water
1 teaspoon sugar
3 tablespoons peanut oil, divided use
2 teaspoons finely minced garlic
1 cup chicken broth (or fish stock)
Spinach or red-leaf lettuce leaves (for serving)

Pat fish dry with paper towels; set aside. 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 the remaining 1 tablespoon cornstarch, 1 tablespoons water and sugar. Set aside.

[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 Tablespoons peanut 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 the remaining 1 tablespoon peanut oil, tilt and coat. Add black beans, chilies, garlic and 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.

TO SERVE:
Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

Makes 4 servings