Grilled Chinese Tuna Steaks

Ingredients

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)

Preparation

Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides offish 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 the fish for 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 a platter with spinach/lettuce leaves, and place the fish along with garnish and top with green onion slivers.