Chinese Tuna Steaks on The Grill

Chinese Tuna Steaks on The Grill
Recipe type: Seafood
Serves: 4
  • 1 tuna steak
  • 1 teaspoon salt
  • 1 teaspoon finely chopped ginger root
  • 1/4 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
  1. 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.
  2. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings).
  3. Remove seeds and membranes from chilies. Cut chilies into very thin slices.
  4. Mix 1 Tablespoons cornstarch, water and sugar.
  5. 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
  6. Heat wok until hot & add 2 Tablespoons 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.
  7. Bring wok back up to very hot over high heat. Add 1 Tablespoons oil, tilt & coat.
  8. 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.
  9. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.
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