Chinese Tuna Steaks On The Grill

Directions

1. Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mix and rub 1 teaspoon cornstarch on both sides of fish. Cover & chill 30 min.
2. Place black beans in bowl and cover with hot water. Stir about 2 min.
3. Remove and drain. Throw away water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle.
4. Cut 3 of green onions on diagonal into 1 inch pcs, remaining one into thin slices (strings).
5. Remove seeds and membranes from chilies. Cut chilies into very thin slices.
6. Mix 1 Tbs cornstarch, water and sugar.
7. [If grilled fish is preferred, grill on charcoal about 4-5 min each side or possibly 10 min per inch of thickness, not too close to coals - otherwise fry in wok]
8. Heat wok till warm & add in 2 Tbs oil, tilting to coat sides. Fry fish 2 min or possibly till brown, turning once. Reduce heat to low, cover and simmer 10 min turning after 3 min. Uncover & remove from wok.
9. Bring wok back up to very warm over high heat. Add in 1 Tbs oil, tilt & coat.
10. Add in black beans, chilies, garlic & green onion pcs & stir fry all for 1 minute. Add in broth/stock and heat to boiling. Stir in cornstarch/sugar water mix, stir cooking till thickened. Add in fish steaks turning to coat with sauce. Heat 2 min.
11. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.