Recipe Category: Chinese
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Ingredients
- Serving Size : 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
Method
- 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.
Full List of Chinese Recipes
Full List of Tuna Recipes