+ Pat fish dry w.
paper towels.
Mix salt, ginger & pepper.
Coat both sides of fish with mixture and rub 1 tsp.
cornstarch on both sides of fish.
Cover & 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 & 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 & remove from wok.
Bring wok back up to very hot over high heat.
Add 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 2 minutes.
Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.
