Name: Deep-Fried Sweet-And-Pungent Fish
Ingredients: 2 Dried black mushrooms; 1 (2-lb) fish; 1 ts Salt; 1 Scallion stalk; 1 Or; 2 sl Fresh ginger root; 2 tb Sherry; 2 tb Smoked ham; 1/8 c Green pepper; 1 tb Fresh red chili pepper; 2 sl Fresh ginger root; 1/8 c Bamboo shoots; 1/2 Scallion stalk; Oil for deep-frying; Flour; 2 tb Oil; 1/2 c Stock; 4 tb Sugar; 4 tb Vinegar; 1 tb Soy sauce; 2 tb Cornstarch; 2 tb Water

Christian fasting is a test to see what desires control us. Fasting reveals the measure of food’s mastery over us – or television or computers or whatever we submit to again and again to conceal the weakness of our hunger for God. A real lived-out human act of preference for God over His gifts is the actual lived-out glorification of God’s excellence for which He created the world. Fasting is not the only way, or the main way, that we glorify God in preferring Him above His gifts. But it is one way.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Fish	6	Servings

INGREDIENTS

2		Dried black mushrooms
1		(2-lb) fish
1	ts	Salt
1		Scallion stalk
1		Or
2	sl	Fresh ginger root
2	tb	Sherry
2	tb	Smoked ham
1/8	c	Green pepper
1	tb	Fresh red chili pepper
2	sl	Fresh ginger root
1/8	c	Bamboo shoots
1/2		Scallion stalk
		Oil for deep-frying
		Flour
2	tb	Oil
1/2	c	Stock
4	tb	Sugar
4	tb	Vinegar
1	tb	Soy sauce
2	tb	Cornstarch
2	tb	Water

INSTRUCTIONS

1. Soak dried mushrooms.
2. Have fish cleaned and scaled, but left whole. Wash; then dry well with
paper toweling. Score on both sides. Sprinkle inside and out with salt.
3. Mince scallion and ginger root; arrange over fish. Sprinkle fish with
sherry.  Let stand 10 to 20 minutes.
4. Meanwhile mince ham, green pepper, fresh red chili pepper, remaining
ginger root and soaked mushrooms. Slice bamboo shoots. Cut remaining
scallion stalk in 1/2-inch sections.
5. Heat oil. Sprinkle fish with flour to coat. Using a wire basket or
long-handled Chinese strainer, lower in fish and deep-fry 3 minutes. Lift
out and drain.
6. Repeat twice more (reheat oil each time) until fish is crisp and golden.
Drain on paper toweling. Keep warm.
7. Heat remaining oil. Add ham and vegetables and stir-fry 1 to 2 minutes.
Remove from pan.
8. Add stock, sugar, vinegar and soy sauce to the same pan and bring to a
boil.  Meanwhile blend cornstarch and cold water to a paste; then stir in
to thicken.
9. Return ham and vegetables to sauce only to heat through. Pour mixture
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.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”