1    Tuna steak

      1 ts Salt

      1 ts Finely chopped ginger root

    1/4 ts White pepper

      1 ts Cornstarch

      2 tb Salted black beans

      4    Green onions with tops

      2 ts Green chilies

      1 tb Cornstarch

      1 tb Water

      1 ts 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
  Contributed to the echo by: Bill Birner
  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.