Name: Sweet-And-Sour Halibut
Ingredients: 1/4 c Water; 1 1/2 tb Red-wine vinegar; 1 Whole scallion; sliced thin, plus; ; the green parts of; ; 2 scallions, sliced; ; thin; 1 1/2 ts Minced peeled fresh gingerroot; 1 1/2 ts Sugar; 1 tb Soy sauce; 1 tb Ketchup; 1/4 ts Asian; (toasted) sesame oil; 1 ts Cornstarch dissolved in 2 tablespoons; ; water; A; (1-inch-thick); ; halibut steak; ; (about 1 pound),; ; the skin and bone; ; discarded and the; ; fish cut into; ; 3/4-inch pieces; All-purpose flour seasoned with salt and; ; pepper for dredging the fish; Vegetable oil for frying the fish; Cooked rice as a accompaniment

[God] may direct some to leave their homeland to go to proclaim the Gospel in a foreign land. There is a great temptation in such circumstances for people to revert to the legalism of thinking that they are being heroes for God because they are leaving their homeland to endure the rigors of living in a foreign land. Those who are directed to do hard jobs for God must remind themselves that these rigors are simply for their health. As these difficulties help them become more like Christ, they will sing a song of praise unto God, and as a result 'many will see it and fear and put their trust in the Lord' (Psm. 40:3). People who regard themselves as invalids rather than heroes will make excellent missionaries.

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Asian	January 199	1	servings

INGREDIENTS

1/4	c	Water
1 1/2	tb	Red-wine vinegar
1		Whole scallion; sliced thin, plus
		; the green parts of
		; 2 scallions, sliced
		; thin
1 1/2	ts	Minced peeled fresh gingerroot
1 1/2	ts	Sugar
1	tb	Soy sauce
1	tb	Ketchup
1/4	ts	Asian; (toasted) sesame oil
1	ts	Cornstarch dissolved in 2 tablespoons
		; water
		A; (1-inch-thick)
		; halibut steak
		; (about 1 pound),
		; the skin and bone
		; discarded and the
		; fish cut into
		; 3/4-inch pieces
		All-purpose flour seasoned with salt and
		; pepper for dredging the fish
		Vegetable oil for frying the fish
		Cooked rice as a accompaniment

INSTRUCTIONS

In a saucepan simmer the water and the vinegar with the sliced whole
scallion, the gingerroot, the sugar, the soy sauce, and the ketchup,
stirring occasionally, for 5 minutes, add the sesame oil and the cornstarch
mixture, stirred, and simmer the sauce, stirring, for 2 minutes. Keep the
sauce warm, covered.
In a bag shake the halibut in the flour, transfer it to a large sieve or
colander, and shake it to remove the excess. In a large deep skillet heat
1/4 inch of the vegetable oil over moderately high heat until it is hot but
not smoking and in it fry the halibut in 2 batches, turning it, for 2 to 3
minutes, or until it is cooked through, transferring it as it is cooked
with a slotted spoon to paper towels to drain. Add the halibut to the
sauce, stirring to coat it well, and serve it over the rice and sprinkle
with the scallion greens.
Serves 2.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”