• 1 tuna steak
  • 1 t finely ginger root,Chopped
  • 1/4 t white pepper
  • 1 t cornstarch
  • 2 T salted black beans
  • 1 t salt
  • 4 green onions with tops
  • 2 t green chilies
  • 1 T cornstarch
  • 1 t sugar
  • 2 T peanut oil
  • 1 T peanut oil
  • 1 T water
  • 2 t garlic,Finely Minced
  • 1 c chicken broth (or fish stock)
  • 1 spinach (or red-leaf -lettuce)

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 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.