Name: Steamed Red Snapper with a Julienne of Vegetables
Ingredients: 1 Snapper approximately 2lb; head on; 1 1/2 Inches ginger; skinned and diced; ; finely or grated; 4 Spring onions; julienne; Salt and pepper; 3 tb Peanut oil; 2 tb Soy sauce; light; 1 Carrot; julienne; Mange tout; julienne; 1 Garlic clove; crushed; 2 Star anaise; 1 Sprig fennel; 1 Shallot; chopped; 1 Bayleaf; 1 Lemon; rind of; Scotch bonnet; (optional)

Has the church been, at times, self-righteous in its attitude toward homosexuals? Is there homophobia in some of our congregations? Do we tend to think of homosexuality as worse than the gossip and private idolatries that are rampant in the church? Has the church been unwelcoming to unbelieving but spiritually searching homosexuals? The answer to these questions is certainly yes. More specifically, the answer is, “Yes, we have sinned.”

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains		Coxon’s kit, Coxon2	1	servings

INGREDIENTS

1		Snapper approximately 2lb; head on
1 1/2		Inches ginger; skinned and diced
		; finely or grated
4		Spring onions; julienne
		Salt and pepper
3	tb	Peanut oil
2	tb	Soy sauce; light
1		Carrot; julienne
		Mange tout; julienne
1		Garlic clove; crushed
2		Star anaise
1		Sprig fennel
1		Shallot; chopped
1		Bayleaf
1		Lemon; rind of
		Scotch bonnet; (optional)

INSTRUCTIONS

AROMATICS
Clean out the fish and cut off fins and tail. Place the aromatics into the
steamer and bring to the boil. Place the fish into the steamer and cook for
15 minutes approximately, depending on size and thickness.
Mix together the oil, soy sauce, crushed garlic and if required the Scotch
bonnet. Remove the skin from the fish and return the fish back to the
steamer.
Scatter the vegetables over the fish, season and drizzle over the soy mix.
Leave and finish off cooking, approximately 5 minutes. Serve either in or
from the steamer.
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