---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Chinese
       Yield: 4 servings
       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
            Spinach or red-leaf lettuce
   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
   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.