I have never heard anyone say, “The really deep lessons of life have come through times of ease and comfort.” But I have heard strong saints say, “Every significant advance I have ever made in grasping the depths of God's love and growing deep with him, has come through suffering.” Samuel Rutherford said that when he was cast into the cellars of affliction, he remembered that the great King always kept his wine there. Charles Spurgeon said that those who dive in the sea of affliction bring up rare pearls.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Chinese	Fish	4	Servings

INGREDIENTS

1		(2-lb) fish
1		Or
2	sl	Fresh ginger root
1		Scallion stalk
2		Cakes bean curd
		Oil for deep-frying
4	tb	Oil
1/4	ts	Salt
1	tb	Oil
1/4	ts	Salt
1	c	Water
1 1/2	ts	Cornstarch
1	ts	Sugar
1	ts	Soy sauce
1	ts	Sherry
1	ds	Pepper
3	tb	Water

INSTRUCTIONS

1. Prepare fish as in steps 1 and 2 of "Basic Braised Soy Fish".
2. Shred ginger root. Cut scallion in 1/2-inch sections.
3. Cut each bean curd cake in 9 cubes. Heat oil to bubbling and deep-fry
bean curd until light golden. Drain on paper toweling.
4. Heat the second quantity of oil until nearly smoking. Add salt, then
fish; brown well on each side (about 3 minutes). Remove from pan.
5. Heat remaining oil. Add remaining salt, along with shredded ginger root,
and stir-fry a few times. Add water and bring to a boil.
6. Add fish and bean curd. Top with scallion sections and simmer, covered,
about 10 to 15 minutes. Meanwhile, in a cup, blend cornstarch, sugar, soy
sauce, sherry, pepper and remaining water to a paste.
7. Transfer fish and bean curd to a warm serving platter, leaving liquids
in pan. Stir in cornstarch paste, to thicken. Pour sauce over fish and
serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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