Chinese Tuna Steaks On The Grill

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Date December 19, 2015
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CrownBBQ Definitely not your regular tuna
Posted In Tuna Recipes


Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both
sides offish 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.


1 tuna steak
1 t salt
1 t finely ginger root,Chopped
1/4 t white pepper
1 t cornstarch
2 T salted black beans
4 green onions with tops
2 t green chilies
1 T cornstarch
1 T water
1 t sugar
2 T peanut oil
1 T peanut oil
2 t garlic,Finely Minced
1 c chicken broth (or fish stock)
1 spinach (or red-leaf -lettuce)

  • PREP n/a
  • COOK n/a
  • READY IN 30 min
  • DIFFICULTY Intermediate
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