Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Tuna steak
   1       t            Salt
   1       t            Finely chopped ginger root
     1/4   ts           White pepper
   1       t            Cornstarch
   2       tb           Salted black beans
   4                    Green onions with tops
   2       ts           Green chilies
   1       tb           Cornstarch
   1       tb           Water
   1       t            Sugar
   2       tb           Peanut oil
   1       tb           Peanut oil
   2       ts           Finely minced garlic
   1       c            Chicken broth (or fish
                        Stock)
                        Spinach or red-leaf lettuce
                        Leaves

Preparation:

Contributed to the echo by: Bill Birner Pat fish dry w. 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.