Chinese Tuna Steaks On The Grill

Recipe Ingredients

1		Tuna steak
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Finely chopped ginger root
1/4 teaspoon	1.3ml	White pepper
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Salted black beans
4		Green onions with tops
2 teaspoons	10ml	Green chilies
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Water
1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Peanut oil
1 tablespoon	15ml	Peanut oil
2 teaspoons	10ml	Finely minced garlic
1 cup	237ml	Chicken broth - (or fish
		Stock)
		Spinach or red-leaf lettuce
		Leaves

Recipe Instructions

Pat fish dry with paper towels. Mix salt, ginger and pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover and 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 and 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 and remove from wok.

Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt and coat. Add black beans, chilies, garlic and green onion pieces and 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.

Source:
Bobby Flay and Jack McDavid

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