Name: Deep-Fried Marinated Fish (In Pieces)
Ingredients: 1 (2-3 pound) fish; 2 Scallion stalks; 2 Or; 3 sl Fresh ginger rdot; 1 Clove garlic; 4 tb Soy sauce; 2 tb Sherry; 2 ts Sugar; 1/4 ts Salt; 1 ds Pepper; 3 dr Sesame oil; more or less; Oil for deep-frying; 2 tb Soy sauce; 1/4 ts Salt; 1 ts Sugar; 1/2 c Stock

We begin with receiving and then rightly understanding Scripture in our minds. But before we apply the Bible, it must first engage our hearts. Without the mind, biblical application is based on flimsy and deceptive emotions. Yet without the heart, biblical application is based only rote duty and obligation. It’s never hearts informing our minds, but rather minds informing our hearts. Then when we obey, it’s a correct application of Scripture that comes from the affections – loving God with all of our hearts.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Fish	6	Servings

INGREDIENTS

1		(2-3 pound) fish
2		Scallion stalks
2		Or
3	sl	Fresh ginger rdot
1		Clove garlic
4	tb	Soy sauce
2	tb	Sherry
2	ts	Sugar
1/4	ts	Salt
1	ds	Pepper
3	dr	Sesame oil; more or less
		Oil for deep-frying
2	tb	Soy sauce
1/4	ts	Salt
1	ts	Sugar
1/2	c	Stock

INSTRUCTIONS

1. Bone fish and cut crosswise in 1-1/2 inch sections.
2. Mince scallion, ginger root and garlic; then combine with soy sauce,
sherry, sugar, salt, pepper, and sesame oil. Add to fish sections and let
stand 1 hour, turning occasionally.
3. Drain fish, discarding marinade; then blot dry with paper toweling.
Meanwhile heat oil.
4. Add fish, a few pieces at a time, and deep-fry until golden. Drain on
paper toweling.
5. In a saucepan, combine remaining soy sauce, salt and sugar with stock.
Bring to a boil.
6. Add fish sections and cook over moderate heat, stirring gently until
sauce has nearly evaporated. Serve hot or cold. VARIATION: In step 4,
reserve the marinade, and substitute it for the ingredients in step 5. Heat
the marinade; dip each fish section in it for about 5 seconds, then drain
on paper toweling. Arrange fish on a serving platter. Sprinkle with 1/2
teaspoon Five Spices, 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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