The Receiving End of Sirens

Ingredients1 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)PreparationPat 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 proactol pills 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 the fish for 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.