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Ingredients Jump to Instructions ↓

  1. 1 Tuna steak

  2. 1 ts Salt

  3. 1 ts Finely chopped ginger root

  4. 1/4 ts White pepper

  5. 1 ts Cornstarch

  6. 2 tb Salted black beans

  7. 4 Green onions with tops

  8. 2 ts Green chilies

  9. 1 tb Cornstarch

  10. 1 tb Water

  11. 1 ts Sugar

  12. 2 tb Peanut oil

  13. 1 tb Peanut oil

  14. 2 ts Finely minced garlic

  15. 1 c Chicken broth

  16. 1 tsp. cornstarch on both sides of fish. Cover & refrigerate

  17. 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

  18. 1 Tbs cornstarch, water and sugar.

  19. 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok

  20. 2 Tbs oil, tilting to coat sides. Fry fish

  21. 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer

  22. 10 minutes turning after

  23. 3 minutes. Uncover & remove from wok.

  24. 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & 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

  25. 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

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