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.