Ingredients
1 tuna steak
1 tsp salt
1 tsp finely chopped ginger root
1/4 tsp white pepper
1 tsp cornstarch
2 tbsp salted black beans
4 green onions with tops
2 tsp green chilies
1 tbsp cornstarch
1 tbsp water
1 tsp sugar
2 tbsp peanut oil
1 tbsp peanut oil
2 tsp finely minced garlic
1 cup chicken broth (or fish
1 stock)
1 spinach or red-leaf lettuce
1 leaves
Directions
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.
Servings: 4 servings
Chinese Tuna Steaks On The Grill Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Meat; Seafood
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into ancient history, in truth as far back into history as early Egypt, and maybe even further. However, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
Moving on, we have a couple of interesting cookery books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these have no connection with the curry that appears on menues today, but rather accounts of the types of food on the menues of the rich and powerful of that period. By the time we get to the twentieth century, recipe books were increasing in popularity mostly as a result of better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Chinese Tuna Steaks On The Grill recipe.
