Chinese Tuna Steaks on the Grill

Directions

Pat fish dry with paper towels.

Mix salt, ginger and pepper.

Coat both sides of fish with mixture and rub 1teaspoon 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 tablespoon cornstarch, water and sugar.

[If grilled fish is preferred, grill on charcoal about 4 to 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 tablespoon 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 tablespoon 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.