Jesus “did not regard equality with God a thing to be grasped” (Phil. 2:6). “To be grasped” literally means “to seize, to be carried off by force.” We could say, Jesus did not regard equality with God a thing to be used for His own advantage. This in no way means Jesus lost His divine attributes. We know He could read minds, walk on water and forgive sins. Yet this verse is teaching us that He chose not to use His divine attributes for His own advantage. Jesus fed others, but He went hungry. He defended others, but He accepted criticism. He delivered others from demons, but He was tempted by the devil. He raised others from the dead, but gave His own life on the cross. Rarely do we see Him reveal the glory that was due His name, especially in a way that worked for His own advantage.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains	Chinese	Seafood, Cooking lig	4	servings

INGREDIENTS

1	ts	Vegetable oil
1	c	Finely chopped onion
2	tb	Finely chopped peeled fresh ginger
3		Garlic cloves; minced
1/2	c	Dry sherry
1	cn	No-salt-added diced tomatoes; undrained (14.5-ounce)
1/4	c	Chinese fermented black beans
1	tb	Chopped fresh cilantro
1	tb	Chopped fresh mint
1	tb	Chopped fresh basil
1	tb	Fish sauce
1/4	ts	Black pepper
4		Salmon fillets; skinned (6-ounce)
1/4	ts	Black pepper
1/8	ts	Salt
4		Cilantro sprigs
4		Round sheets rice paper; (8-inch)
1 1/2	ts	Vegetable oil
4		Broccoli spears
2	c	Hot cooked short-grain rice

INSTRUCTIONS

BLACK-BEAN SAUCE
SALMON
REMAINING INGREDIENTS
To prepare black-bean sauce, heat 1 teaspoon oil in a medium saucepan over
medium-high heat. Add onion, ginger, and garlic; saute 5 minutes or until
tender. Stir in sherry. Bring to a boil; cook until reduced to 1/2 cup
(about 2 minutes). Add tomatoes; reduce heat, and simmer 2 minutes. Stir in
black beans and next 5 ingredients (black beans through 1/4 teaspoon
pepper). Remove from heat.
To prepare salmon, sprinkle 1 side of each fillet with 1/4 teaspoon pepper
and salt. Gently press 1 cilantro sprig onto center of each fillet. Add hot
water to a large shallow dish to a depth of 1 inch. Place 1 rice paper
sheet in dish of water. Let stand 30 seconds. Remove sheet from water.
Place sheet on a flat surface; let stand 30 seconds. Place 1 fillet,
cilantro side down, in the center of sheet. Fold edges of sheet over
fillet; press seams to seal. Cover with a damp towel to prevent fish packet
from drying. Repeat procedure with remaining fish and rice paper sheets.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add fish packets, cilantro sides down, to skillet; cook 4 minutes on each
side or until fish is done.
Steam broccoli, covered, 2 minutes or until crisp-tender.
Place 1 fish packet on each of 4 serving plates; spoon about 2/3 cup
black-bean sauce around each fish packet. Arrange 1/2 cup rice and 1
broccoli spear on each plate. Yield: 4 servings.
CALORIES 518 (30% from fat); FAT 17.5g; PROTEIN 41.9g; CARB 47.3g, FIBER
3.7g; CHOL 111mg; IRON 3.8mg; SODIUM 780mg; CALC 119mg
Converted by MC_Buster.
Recipe by: Cooking Light  March 1999
Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999, converted by
MM_Buster v2.0l.

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”