Tuna steaks on the grill
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Tuna steak | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Finely chopped ginger root |
| ¼ | teaspoon | White pepper |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Salted black beans |
| 4 | Green onions with tops | |
| 2 | teaspoons | Green chilies |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Water |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Peanut oil |
| 1 | tablespoon | Peanut oil |
| 2 | teaspoons | Finely minced garlic |
| 1 | cup | Chicken broth (or fish |
| Stock) | ||
| Spinach or red-leaf lettuce | ||
| Leaves | ||
Directions
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.
Contributed to the echo by: Bill Birner