Chinese Tuna Steaks on the Grill Recipe

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Recipe Category: Chinese

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Chinese Tuna Steaks On The Grill Recipe

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

  1. Pat fish dry with paper towels.
  2. Mix salt, ginger and pepper.
  3. Coat both sides of fish with mixture and rub 1 tsp cornstarch on both sides of fish.
  4. Cover and refrigerate 30 minutes.
  5. Place black beans in bowl and cover with warm water.
  6. Stir about 2 minutes.
  7. Remove and drain.
  8. Discard water.
  9. Partially pulverize beans.
  10. Chinese cooks use the back end of their cleaver handle.
  11. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings).
  12. Remove seeds and membranes from chilies.
  13. Cut chilies into very thin slices.
  14. Mix 1 Tbs cornstarch, water and sugar.
  15. 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.
  16. Fry fish 2 minutes or until brown, turning once.
  17. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes.
  18. Uncover and remove from wok.
  19. Bring wok back up to very hot over high heat.
  20. Add 1 Tbs oil, tilt and coat.
  21. Add black beans, chilies, garlic and green onion pieces and stir fry all for 1 minute.
  22. Add broth/stock and heat to boiling.
  23. Stir in cornstarch/sugar water mixture, stir cooking until thickened.
  24. Add fish steaks turning to coat with sauce.
  25. Heat 2 minutes.
  26. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

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