Title: CHINESE TUNA STEAKS ON THE GRILL
Categories: Seafood, Chinese
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
Contributed to the echo by: Bill Birner
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.
