Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Tuna steak 1 tb Water
1 ts Salt 1 ts Sugar
1 ts Finely chopped ginger root 2 tb Peanut oil
1/4 ts White pepper 1 tb Peanut oil
1 ts Cornstarch 2 ts Finely minced garlic
2 tb Salted black beans 1 c Chicken broth (or fish
4 Green onions with tops Stock)
2 ts Green chilies Spinach or red-leaf lettuce
1 tb Cornstarch 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.

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