Chinese Tuna Steaks On The Grill
1
tuna steak
1 t
salt
1 t
finely ginger root,Chopped
1/4 t
white pepper
1 t
cornstarch
2 T
salted black beans
4
green onions with tops
2 t
green chilies
1 T
cornstarch
1 T
water
1 t
sugar
2 T
peanut oil
1 T
peanut oil
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.
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