Chinese Tuna Steaks On The Grill

Course : Grilling
Serves: 4
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Ingredients:

1 fillet tuna steak
1 teaspoon salt
1 teaspoon finely chopped ginger root
1/4 teaspoon white pepper
1 teaspoon cornstarch
2 tablespoons salted black beans
4 medium green onions with tops
2 teaspoons green chilies
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
2 tablespoons peanut oil
1 tablespoon peanut oil
2 teaspoons garlic finely minced
1 cup chicken broth -- (or fish stock)
1 bunch spinach or red-leaf lettuce leaves
 

Preparation / Directions:

Pat fish dry with 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.


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