Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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.