Discipline with dignity, then, involves not only structure that is set up to see to it that goals are reached. That is necessary, but it also considers the personal conviction of the child to do what God says to be even more vital. He was made in the image of God, and he must be reached in his heart with God’s Word. It is this message that speaks of a loving Lord who came and gave Himself for His people which first must touch our children’s hearts, bringing them to repentance and faith. Parents must lead them to repentance, lead them to conviction of sin, and bring them to the Savior. And then they must continue to show them what He wants and continue to motivate them, not just with the rod, but also by the cross.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Chinese	Food networ, Food8	4	servings

INGREDIENTS

8	sm	Head bok choi
4	tb	Soy sauce
		Sesame oil
30	g	Salted black beans; (1oz)
1/2	ts	Caster sugar
1	sm	Red chilli; deseeded and finely
		; chopped
1/2	bn	Spring onions; finely sliced
1	bn	Coriander; chopped
1		Golf ball sized knob of ginger; peeled and
		Finely chopped
2		Garlic cloves
150	ml	Vegetable oil; plus little extra
		; for frying (5fl oz)
1/2		Lemon; Zest of
4		200 g; (70z) fillets of
		; plaice
1		Lemon; quartered

INSTRUCTIONS

Pre heat the oven to 180&deg;C/350&deg;F/gas mark 4. Blanch the bok choi in
boiling salted water for 2 minutes, or until cooked through, drain,
refresh under cold water and pat dry. Place in a shallow, ovenproof
dish and drizzle over the soy sauce and 1 tbsp of sesame oil.
Roughly mash the black beans with the caster sugar in a bowl. Mix in
the chilli, spring onions and coriander with half the ginger and
garlic. Stir in the vegetable oil, lemon zest and 4 tbsp of sesame
oil.
Arrange the bok choi into 4 moulds. Fold the fish fillets into neat
bundles and place on top of the bok choi. Spoon the dressing over
each bundle, cover the dish with foil and bake for 20 minutes, or
until the fish is opaque right through to the centre.
Heat a little vegetable oil in a frying pan and when hot, saut. the
remaining garlic and ginger until crsipy and golden. Spoon it over
the fish and serve with lemon quarters.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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