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Tuna Steaks On The Grill

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TUNA STEAKS ON THE GRILL
 Categories: China, Seafood, Fish
      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.
  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.
  
  Contributed to the echo by: Bill Birner
 
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